Creamy Zucchini Pasta with Burrata
This elegant pasta transforms fresh zucchini into a silky, vibrant green sauce that coats every piece of rigatoni. Topped with luxurious burrata and crispy lemon breadcrumbs, it’s a sophisticated weeknight dinner that tastes like summer. The anchovy-garlic base adds depth while fresh herbs and citrus keep it bright and irresistible.
Prep Time : 15 min
Cook Time : 20 min
Servings : 4
15 min
20 min
4
Ingredients
For the Lemon Breadcrumbs
• 80g sourdough bread, torn into coarse crumbs
• 20ml extra virgin olive oil
• Zest of 1 lemon
• Pinch of salt
For the Zucchini Sauce
• 600g zucchini (about 3 medium), diced into 1cm cubes
• 70ml extra virgin olive oil, divided
• 4 garlic cloves, thinly sliced
• 2 anchovy fillets, minced — this one on Amazon
• 1/2 teaspoon red pepper flakes
• 150ml pasta cooking water
• 80ml heavy cream
• 30g unsalted butter
• 60g Parmigiano-Reggiano, finely grated, divided — this one on Amazon
• 45ml fresh lemon juice (from 1 lemon)
• Salt and freshly ground black pepper to taste
For Finishing
• 200g burrata cheese, torn into pieces
• 15g fresh basil leaves, torn
• 10g fresh mint leaves, torn
• Extra virgin olive oil for drizzling
• Freshly ground black pepper
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Directions
- Cook the Pasta
Bring a large pot of heavily salted water to boil. Add 400g rigatoni and cook until 2 minutes shy of al dente (check package directions and subtract 2 minutes). Reserve 200ml pasta water before draining and set aside. - Make the Lemon Breadcrumbs
Heat 20ml olive oil in a large skillet over medium heat. Add 80g breadcrumbs and cook, stirring constantly, for 4-5 minutes until golden and crispy. Add lemon zest and a pinch of salt, toss for 30 seconds, then transfer to a bowl and set aside. Wipe skillet clean. - Caramelize the Zucchini
In the same skillet, heat 40ml olive oil over medium-high heat. Add 600g diced zucchini in a single layer (work in batches if needed to avoid crowding). Cook without stirring for 3 minutes until golden on bottom, then toss and cook another 2-3 minutes until tender and caramelized. Season with salt and pepper. Transfer half the zucchini to a blender. Reduce heat to medium-low and add remaining 30ml olive oil to the skillet. Add 4 sliced garlic cloves, 2 minced anchovies, and 1/2 teaspoon red pepper flakes. Cook for 1-2 minutes until fragrant, stirring constantly. - Blend the Creamy Zucchini Sauce
To the blender with the reserved zucchini, add 150ml reserved pasta water, 80ml heavy cream, and half the 60g grated Parmigiano-Reggiano. Blend on high speed for 45-60 seconds until completely smooth and creamy, creating a vibrant green sauce. Pour the blended sauce into the skillet with the sautéed zucchini and garlic. Add 30g butter and stir until melted and incorporated. Add the partially cooked rigatoni and 45ml lemon juice. - Finish Cooking in the Sauce
Increase heat to medium and cook, tossing constantly with tongs, for 2-3 minutes until pasta finishes cooking in the sauce and absorbs the flavors. Add splashes of remaining pasta water as needed to achieve a silky, glossy sauce that coats each piece of pasta. The sauce should be loose enough to pool slightly at the bottom of the skillet. - Serve with Burrata and Breadcrumbs
Remove from heat and stir in 15g torn basil, 10g torn mint, and remaining Parmigiano-Reggiano. Taste and adjust seasoning. Divide pasta among four shallow bowls. Top each portion with torn 200g burrata pieces, a generous handful of lemon breadcrumbs, a drizzle of olive oil, and extra black pepper.
*Notes :
- The key to this dish is properly caramelizing the zucchini—don’t stir too soon or it will steam instead of brown. Working in batches ensures even golden color.
- Blending half the zucchini creates a creamy sauce without dairy overload. The pasta water and cream emulsify into a silky coating that clings to every ridged surface of the rigatoni.
- Tear the burrata just before serving so it stays creamy and soft. The contrast between warm pasta and cool, creamy cheese is part of what makes this dish so luxurious.
Nutrition Facts
( per serving )
Calories
~944 kcal
Protein
31 g
Fat
53 g
Carbs
84 g
Calories
~944 kcal
Protein
31 g
Fat
53 g
Carbs
84 g
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Creamy Zucchini Pasta with Burrata
Ingredients
Method
- Bring a large pot of heavily salted water to boil. Add 400g rigatoni and cook until 2 minutes shy of al dente (check package directions and subtract 2 minutes). Reserve 200ml pasta water before draining and set aside.
- Heat 20ml olive oil in a large skillet over medium heat. Add 80g breadcrumbs and cook, stirring constantly, for 4-5 minutes until golden and crispy. Add lemon zest and a pinch of salt, toss for 30 seconds, then transfer to a bowl and set aside. Wipe skillet clean.
- In the same skillet, heat 40ml olive oil over medium-high heat. Add 600g diced zucchini in a single layer (work in batches if needed to avoid crowding). Cook without stirring for 3 minutes until golden on bottom, then toss and cook another 2-3 minutes until tender and caramelized. Season with salt and pepper. Transfer half the zucchini to a blender. Reduce heat to medium-low and add remaining 30ml olive oil to the skillet. Add 4 sliced garlic cloves, 2 minced anchovies, and 1/2 teaspoon red pepper flakes. Cook for 1-2 minutes until fragrant, stirring constantly.
- To the blender with the reserved zucchini, add 150ml reserved pasta water, 80ml heavy cream, and half the 60g grated Parmigiano-Reggiano. Blend on high speed for 45-60 seconds until completely smooth and creamy, creating a vibrant green sauce. Pour the blended sauce into the skillet with the sautéed zucchini and garlic. Add 30g butter and stir until melted and incorporated. Add the partially cooked rigatoni and 45ml lemon juice.
- Increase heat to medium and cook, tossing constantly with tongs, for 2-3 minutes until pasta finishes cooking in the sauce and absorbs the flavors. Add splashes of remaining pasta water as needed to achieve a silky, glossy sauce that coats each piece of pasta. The sauce should be loose enough to pool slightly at the bottom of the skillet.
- Remove from heat and stir in 15g torn basil, 10g torn mint, and remaining Parmigiano-Reggiano. Taste and adjust seasoning. Divide pasta among four shallow bowls. Top each portion with torn 200g burrata pieces, a generous handful of lemon breadcrumbs, a drizzle of olive oil, and extra black pepper.