Description
This easy vegetarian pasta combines golden zucchini, jammy burst tomatoes, and creamy burrata for a satisfying weeknight dinner with just 15 minutes of prep.
Ingredients
Units
Scale
- 1 box higher-protein penne, such as Banza
- 4 tablespoons extra-virgin olive oil, divided, plus more for finishing
- 2 medium zucchini, sliced into half-moons
- 3 cups cherry tomatoes
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 lemon
- 1/2 cup fresh basil leaves, plus more for serving
- 8 ounces burrata
- Kosher salt and freshly cracked black pepper
- Flaky sea salt, for finishing
- Grated Parmesan, for serving
Instructions
- Bring a large pot of generously salted water to a boil. Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
- Arrange the zucchini in a single layer, season with salt and pepper, and cook until golden on both sides. Transfer the zucchini to a plate.
- Add the remaining 2 tablespoons olive oil and the cherry tomatoes to the skillet. Cook until the tomatoes are blistered and beginning to burst.
- While the tomatoes cook, add the penne to the boiling water and cook according to the package directions.
- Add the garlic and red pepper flakes to the tomatoes and cook for about 1 minute. Use the back of a wooden spoon to crush some of the tomatoes, releasing their juices to create a jammy sauce.
- Drain the pasta, then add it to the skillet along with the zucchini. Toss until everything is lightly coated in the tomato sauce.
- Remove the skillet from the heat. Add the zest of half the lemon, a squeeze of lemon juice, and most of the basil, then toss again.
- Transfer the pasta to a serving bowl and place the burrata on top. Finish with a drizzle of olive oil, the remaining basil, flaky salt, black pepper, more lemon zest, and grated Parmesan. Tear open the burrata just before serving.
- Prep Time: 15
- Cook Time: 15
- Category: pasta