Lemon Zucchini Burrata Pasta

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!

Prep: 10 minCook: 25 minTotal: 35 min
Servings: serves 2 - 4 1x



  • 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


  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.


  • 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.
© The Toasted Pine Nut