Lemon Zucchini Burrata Pasta

Name: Lemon Zucchini Burrata Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 8 oz. pasta; 1/4 cup salted butter; 1/2 cup chopped shallots1 clove garlic, chopped; 2 zucchini, sliced in half moons (about 2 cups); 1/4 cup pine nuts, toasted; 8 oz burrata, cut in smaller pieces; basil leaves for garnish; 1 lemon, juices (about 1/4 cup); 2 tablespoons extra virgin olive oil; 2 tablespoons agave nectar; 1 tablespoon apple cider vinegar; 1 tablespoon dijon

10 steps

Prep:10minCook:25min

This recipe for Lemon Zucchini Burrata Pasta can easily be made gluten free by swapping out traditional pasta. It's an easy weeknight dinner everyone loves!

Updated at: Thu, 21 Nov 2024 10:33:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1214.6 kcal (61%)

Total Fat71.7 g (102%)

Carbs111.3 g (43%)

Sugars20.9 g (23%)

Protein40.5 g (81%)

Sodium494.3 mg (25%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

8 ozpasta

¼ cupsalted butter

½ cupshallots

¼ cuppine nuts

8 ozburrata

cut in smaller pieces

basil leaves

for garnish

¼ cuplemon

juices

2 tablespoonsextra virgin olive oil

2 tablespoonsagave nectar

1 tablespoonapple cider vinegar

1 tablespoondijon

Instructions

Step 1

Cook your pasta according to packaging directions. You’ll eventually drain and set aside until you’re ready to incorporate it into the rest of the dish.

Step 2

While the pasta is cooking, sauté the sliced shallots in butter for 7 – 10 minutes until softened and starting to get golden brown.

Step 3

Add in the chopped garlic and zucchini to the pan.

Step 4

Sauté for an additional 10 minutes until the zucchini is softened and starting to brown.

Step 5

Meanwhile, place the pine nuts in a small pan and toast over medium-low heat, stirring constantly for 5 – 7 minutes until golden brown. Set aside.

Step 6

Add the lemon juice, olive oil, agave, apple cider vinegar, and dijon mustard in a mason jar or container with a lid. Place the lid on and shake until combined.

Step 7

Once the shallots and zucchini are cooked, add the pasta to the pan along with the lemon sauce.

Step 8

Toss until the pasta is coated.

Step 9

Plate the pasta, adding the zucchini and shallots on top.

Step 10

Top with toasted pine nuts, cut burrata, and basil leaves.

View on The Toasted Pine Nut

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