Lemon Pesto Rigatoni with Burrata & Roasted Zucchini is the kind of dish that feels like sunshine on a plate. Devotees swear by its creamy-meets-citrusy balance, and honestly, I can see why. Imagine perfectly al dente rigatoni tangled with herby basil pesto, kissed with lemon zest and juice, tossed with caramelized zucchini, and crowned with silky burrata that melts right into the pasta. It’s buttery yet bright, indulgent yet refreshing, and it makes dinner feel anything but boring. The best part? You can have it on the table in just 30 minutes. Let’s dive in, because this one’s bound to become a family favorite. And hey, if you’d like the recipe straight to your inbox, don’t forget to subscribe before you go.
Why Lemon Pesto Rigatoni with Burrata & Roasted Zucchini Works
A pasta that balances comfort and freshness
There’s something magical about pasta recipes that give you both richness and lightness. Lemon Pesto Rigatoni with Burrata & Roasted Zucchini does exactly that. The burrata brings velvety creaminess, while the lemon pesto cuts through with a bright zing. Add roasted zucchini for earthy depth and you’ve got a bowl that checks every box: cozy, fresh, and layered with flavor.
I still remember the first time I made this dish—it was one of those weeknights when I wanted pasta, but not the heavy kind that leaves you sluggish. This recipe gave me the balance I didn’t even know I was craving.
Reasons you’ll love this recipe
- It’s quick—just 30 minutes from start to finish.
- It feels gourmet without needing fancy ingredients.
- It works for busy weeknights, romantic date nights, or even dinner parties.
- It sneaks in vegetables in a way that actually tastes exciting.
- It’s versatile—you can swap in different veggies or pasta shapes without losing the essence.
If you love pasta that leans into citrusy, herby, and creamy flavors, you might also want to try this Lemon Pesto Rigatoni with Burrata for another delightful variation.
Ingredients & Substitutions for Lemon Pesto Rigatoni with Burrata & Roasted Zucchini
The essentials
Here’s what you’ll need to bring Lemon Pesto Rigatoni with Burrata & Roasted Zucchini to life:
| Ingredient | Why it matters |
|---|---|
| Rigatoni pasta | Sturdy tubes that hold onto sauce perfectly. |
| Zucchini | Roasted until caramelized, giving a sweet-savory contrast. |
| Olive oil | Helps roast zucchini and adds body to the sauce. |
| Basil pesto | Fresh and herby, the backbone of the sauce. |
| Lemon zest & juice | Brightens and balances creaminess. |
| Parmesan cheese | Adds nuttiness and saltiness. |
| Burrata | Creamy centerpiece that melts into the pasta. |
| Fresh basil | Torn leaves for that final pop of freshness. |
| Salt & black pepper | Essential for seasoning. |
Substitutions and add-ons
One of the best things about Lemon Pesto Rigatoni with Burrata & Roasted Zucchini is its adaptability. Out of rigatoni? Penne, fusilli, or even orecchiette work beautifully. Don’t have burrata on hand? Fresh mozzarella or a generous dollop of ricotta will still give you that creamy payoff.
For extras, toss in roasted cherry tomatoes, grilled chicken strips, or toasted pine nuts for added crunch. And if you want to switch up your pasta night, a dish like this Creamy Lemon Burrata Tagliatelle shows how changing the noodle shape completely transforms the experience.
How to Make Lemon Pesto Rigatoni with Burrata & Roasted Zucchini
Step-by-step instructions
- Preheat your oven to 400°F (200°C). Slice the zucchini into half-moons, drizzle with olive oil, season with salt and pepper, and roast for 15–18 minutes until golden and tender.
- While the zucchini roasts, cook rigatoni in salted boiling water until al dente. Reserve about ½ cup of pasta water before draining.
- In a large bowl, whisk together pesto, lemon zest, lemon juice, and Parmesan.
- Add the hot pasta to the bowl and toss, loosening with splashes of pasta water until the sauce clings.
- Fold in the roasted zucchini gently so it stays intact.
- Divide into bowls, tear burrata over the top, and let the creamy center spill into the warm pasta.
- Garnish with fresh basil leaves and a crack of black pepper before serving.
Tips for success
- Don’t skip the pasta water. It’s the secret to a silky sauce that hugs every rigatoni.
- Zest your lemon before juicing—it’s much easier that way.
- Let the burrata sit out for 15 minutes before serving. Cold burrata won’t melt as dreamily.
- Roast zucchini until it’s just caramelized; too much time in the oven will make it mushy.
Serving & Storing Lemon Pesto Rigatoni with Burrata & Roasted Zucchini
Serving suggestions
This pasta is hearty enough to stand on its own, but if you want to round it out:
- Add a simple green salad with arugula or baby spinach.
- Serve with crusty bread or garlic knots to scoop up the extra sauce.
- Pair with a citrusy mocktail or sparkling water with lemon slices.
- It’s even delicious served slightly warm at room temperature, making it perfect for a summer gathering.
For something with a nutty twist, you’ll love this Basil Pesto Rigatoni with Burrata & Toasted Almonds. It’s like a cousin to today’s recipe, with just enough difference to keep pasta night exciting.
Storage and reheating
Lemon Pesto Rigatoni with Burrata & Roasted Zucchini is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. To reheat, warm it gently on the stovetop with a splash of water or broth. Burrata won’t re-melt the same way, but the flavor will still be wonderful.
General Information & Nutrition
| Serving Size | 1 bowl |
|---|---|
| Calories | ~450 kcal |
| Carbohydrates | 52 g |
| Protein | 14 g |
| Fat | 18 g |
| Saturated Fat | 7 g |
| Unsaturated Fat | 10 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 220 mg |
| Cholesterol | 35 mg |
This breakdown is approximate but gives you a good idea of how balanced the dish is—hearty enough to satisfy, yet light enough not to weigh you down.
Frequently Asked Questions about Lemon Pesto Rigatoni with Burrata & Roasted Zucchini
Can I make this ahead of time?
You can prep the roasted zucchini and cook the pasta in advance, but wait to add burrata until serving.
Can I use frozen zucchini?
Yes, but fresh zucchini gives the best caramelized flavor. If using frozen, roast a few minutes longer to drive off extra moisture.
Does burrata reheat well?
Not exactly—it’s best enjoyed fresh. For leftovers, stir in a little cream or ricotta when reheating to mimic the creaminess.
Can I make it dairy-free?
Swap burrata with a vegan mozzarella alternative and use dairy-free pesto and Parmesan substitutes.
Is it kid-friendly?
Absolutely! The lemon brightens it up without being too tangy, and the creamy burrata is usually a hit.
Conclusion
When you need a pasta that feels indulgent but not heavy, Lemon Pesto Rigatoni with Burrata & Roasted Zucchini delivers. It’s proof that a few simple ingredients—pasta, lemon, zucchini, pesto, and burrata—can create something restaurant-worthy right in your own kitchen. Ready in 30 minutes, adaptable to whatever’s in your pantry, and guaranteed to impress, it’s the kind of recipe you’ll come back to again and again.
If today’s dish made your taste buds happy, don’t miss out on exploring more ideas like Lemon Pesto Rigatoni with Burrata, Creamy Lemon Burrata Tagliatelle, and Basil Pesto Rigatoni with Burrata & Toasted Almonds. Each brings a fresh angle to the same cozy, lemon-pesto-burrata theme.
And here’s the part where I invite you in—make this recipe, take a picture, and share it on Pinterest. I’d love to see how Lemon Pesto Rigatoni with Burrata & Roasted Zucchini looks in your kitchen. Don’t forget to drop a review below and subscribe so you never miss a new recipe.
Print
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Lemon Pesto Rigatoni with Burrata & Roasted Zucchini is a 30-minute pasta that tastes like sunshine in a bowl. With creamy burrata, zesty lemon pesto, and caramelized zucchini, it’s indulgent yet refreshing—perfect for busy weeknights or dinner parties.
Ingredients
- 12 ounces rigatoni pasta
- 2 medium zucchinis, sliced into half-moons
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 cup prepared basil pesto
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- 2 balls fresh burrata cheese
- 2 tablespoons fresh basil leaves, torn (for garnish)
Instructions
Preheat oven to 400°F (200°C). Arrange zucchini slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast 15–18 minutes until golden and tender.
Meanwhile, cook rigatoni in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
In a large bowl, whisk together basil pesto, lemon zest, lemon juice, and Parmesan cheese.
Toss hot rigatoni into the pesto mixture, adding splashes of pasta water until the sauce clings.
Fold in roasted zucchini gently.
Divide pasta onto plates. Tear burrata over the top, letting it melt into the warm pasta.
Garnish with torn basil leaves and serve right away.
Notes
Room-temperature burrata melts best—take it out of the fridge while pasta cooks.
For extra crunch, sprinkle with toasted pine nuts or almonds.
Gluten-free pasta works perfectly if needed.
Burrata doesn’t reheat well, so enjoy it fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52 g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35 mg