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