This pasta with zucchini and burrata is the perfect weeknight dinner. It’s light, flavorful, comes together in 35 minutes, and well balanced.
Chef tips:
A couple tips below, and I think you all will really love this one.
- Thinly slice the zucchini so it can be coated with the hot oil. Have this prepped before you start the oil infusing process.
- Add the garlic and red pepper flake to the oil (skip the red pepper if you don’t like it spicy!), then turn the heat on medium low to let the flavors infuse without the aromatics burning. let infuse for 45 seconds, or until you begin to see the garlic slightly begin to brown. Turn off the heat and immediately add the hot oil directly over the sliced zucchini to let it cook slightly.
- I like using a thin spaghetti or linguine for this recipe, but you can use your favorite shape. If you have access to it, I also recommend you trying this with fresh pasta. Make sure to adjust the cook time to the package instructions (usually anywhere between 2-5 minutes for fresh pasta).
- SALT your pasta water! This helps flavor the pasta and balance the to the entire dish without needing to add a ton of salt while you’re mixing the pasta with the zucchini.
- Make sure to add olive oil and salt to the burrata before serving. This helps make the pasta saucy since the pasta itself is a bit more on the dry side.
Dishes that would go well with this Pasta with Zucchini:
- Ribeye caps with Chimichurri
- Blackened Salmon from this recipe
- Herby Balsamic Chicken (skewered or unskewered)
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Warm Pasta with Zucchini and Burrata
- Total Time: 35 minutes
- Yield: serves 2
Description
This pasta with zucchini and burrata is the perfect weeknight dinner. It’s light, flavorful, comes together in 35 minutes, and well balanced.
Ingredients
Units
Scale
- 8 ounces thin spaghetti
- 3 small zucchini or 2 large zucchini (cut into thin slices)
- 4 cloves garlic (minced)
- 1/4 cup panko breadcrumbs
- 5 tablespoons olive oil (divided: 1 tablespoon for the breadcrumbs, 4 tablespoons for the garlic chili oil)
- Kosher salt
- Black pepper
- 1/2 teaspoon red pepper flakes (optional: add a pinch or skip if you don’t like it spicy)
- 8 ounces burrata
Instructions
- Cook the Pasta Bring a pot of water to a boil. Once boiling, salt the water and cook the thin spaghetti according to package instructions (about 7-8 minutes). When finished cooking, strain the pasta into a colander.
- Prepare the Zucchini and Garlic While the pasta is cooking, slice the zucchini into thin strips and mince the garlic.
- Toast the Breadcrumbs Heat a sauté pan on medium heat and add 1 tablespoon of oil and the panko breadcrumbs. Mix, then add a pinch of salt and black pepper. Toast until golden brown (about 3-4 minutes), stirring frequently. Once golden brown, set aside.
- Prepare the Garlic Chili Oil In the same pan used for toasting the breadcrumbs, turn off the heat and add the remaining 4 tablespoons of oil, minced garlic, and red pepper flakes. Bring the heat to medium-low, gently infusing the oil with the garlic and red pepper flakes. Let it sit until the garlic begins to brown slightly (about 1 minute). Be careful, as garlic burns quickly.
- Combine Pasta and Zucchini The pasta should be cooked by now. In a large mixing bowl, add the pasta and sliced zucchini directly on top of the pasta.
- Assemble the Dish Pour the hot garlic chili oil directly over the zucchini. Add a pinch of salt and black pepper, and mix the pasta together. Plate the zucchini and pasta, top with several spoonfuls of burrata, a little bit more olive oil and salt directly on the burrata, some crispy breadcrumbs, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: quick and easy
- Method: stovetop
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