lemon zucchini burrata pasta on white plate and pink background

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!

Lately I’ve been super focused on desserts and baked goods. I look back on my past couple weeks and the chocolate indulgence has reached new heights.

As I was planning my recipes for the week I decided I really needed a pasta dish. It was so random because I don’t really share pasta dishes, but I’ve been obsessed with various pastas that use a veggie flour base. Whether it’s chickpea pasta, or cauliflower pasta, I love the idea of having that extra bump of veggies. But listen, if you want traditional pasta, follow your heart. It would also be fun with sautéed spiralized sweet potato noodles or zoodles if that’s your jam.

I made this recipe midday and ate half of it for lunch. Then I packed it up and had it again that night for dinner because I couldn’t stop thinking about it. Now here I am, typing up this blog post and I can’t stop thinking about it. That sweet and tangy sauce. That creamy burrata. Daang, you guys need this recipe!

lemon zucchini burrata pasta on white plate and pink background

It’s so simple to throw together for an easy weeknight dinner, or even for a delicious meal prep. I say this recipe serves 2 – 4. Basically if you want a big ol’ plate/bowl of pasta, I’d say it serves 2. If you’re making this for a smaller lunch portion, it could probably make 4 servings.

So let’s jump into this recipe and make this Lemon Zucchini Burrata Pasta! You are going to lovvvve!

First, 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.

While the pasta is cooking, sauté the sliced shallots in butter for 7 – 10 minutes until softened and starting to get golden brown. Add in the chopped garlic and zucchini. Sauté for an additional 10 minutes until the zucchini is softened and starting to brown.

lemon zucchini burrata pasta on white plate and pink background

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.

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.

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

Plate the pasta, adding the zucchini and shallots on top. Top with toasted pine nuts, cut burrata, and basil leaves.

lemon zucchini burrata pasta on white plate and pink background

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Lemon Zucchini Burrata Pasta

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: serves 2 - 4 1x
  • Category: main dishes
  • Method: stovetop
  • Cuisine: pasta

Description

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!


Scale

Ingredients

Pasta:

  • 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

Lemon sauce:

  • 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

Instructions

  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.
  2. While the pasta is cooking, sauté the sliced shallots in butter for 7 – 10 minutes until softened and starting to get golden brown.
  3. Add in the chopped garlic and zucchini to the pan.
  4. Sauté for an additional 10 minutes until the zucchini is softened and starting to brown.
  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.
  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.
  7. Once the shallots and zucchini are cooked, add the pasta to the pan along with the lemon sauce.
  8. Toss until the pasta is coated.
  9. Plate the pasta, adding the zucchini and shallots on top.
  10. Top with toasted pine nuts, cut burrata, and basil leaves.

Notes

  • I say this recipe serves 2 – 4. If you want a big ol’ plate/bowl of pasta, I’d say it serves 2. If you’re making this for a smaller lunch portion, it makes about 4 servings.

Enjoy!! xo