Creamy Zucchini Pasta with Burrata

Bowl of creamy zucchini rigatoni pasta topped with torn burrata cheese, golden lemon breadcrumbs, and fresh herbs on a light background

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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 944

Ingredients Method Notes

Ingredients

For the Pasta

400 g rigatoni pasta
Salt for pasta water

For the Lemon Breadcrumbs

80 g sourdough bread torn into coarse crumbs
20 ml extra virgin olive oil
Zest of 1 lemon
Pinch of salt

For the Zucchini Sauce

600 g zucchini about 3 medium, diced into 1cm cubes
90 ml extra virgin olive oil divided
4 garlic cloves thinly sliced
2 anchovy fillets minced
1/2 teaspoon red pepper flakes
150 ml pasta cooking water
80 ml heavy cream
45 g unsalted butter
60 g Parmigiano-Reggiano finely grated, divided
45 ml fresh lemon juice from 1 lemon
Salt and freshly ground black pepper to taste

For Finishing

200 g burrata cheese torn into pieces
15 g fresh basil leaves torn
10 g fresh mint leaves torn
Extra virgin olive oil for drizzling
Freshly ground black pepper

Method

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 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.