Burrata Pasta with Roasted Summer Vegetables
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
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Servings
4 - 6 servings
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Calories
724 kcal
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Course
Main Course, Dinner
Burrata Pasta with Roasted Summer Vegetables
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An easy summer recipe made with roasted veggies like zucchini and tomatoes, all tossed with fresh basil and topped with creamy burrata cheese.
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Ingredients
- 12 ounces cherry tomatoes halved (or grape tomatoes)
- 1 zucchini sliced
- 1 summer squash sliced
- 1 cup sliced mini bell peppers
- 1 head garlic
- 3 tablespoons olive oil
- ½ cup red wine preferably a light wine, like Pinot Noir
- 16 ounces dried spaghetti
- 8 ounces Burrata balls
- 1 cup fresh basil leaves
- salt and pepper
Instructions
- Preheat the oven to 400°F. Chop the fresh produce and spread it out on a large rimmed baking sheet. Trim off the top of the head of garlic so the cloves are exposed. Place the head of garlic on the baking sheet with the vegetables. Drizzle the top of the garlic and all the vegetables with olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of cracked black pepper.
- Roast the vegetables for 30-35 minutes. Gently flip the vegetables over and spread them out in an even layer. Then pour the wine over the vegetables and roast another 5 to 10 minutes.
- Meanwhile, place a large pot of salted water over high heat. Bring to a boil. Cook the pasta as directed on the package, to al dente. Before draining, scoop out ½ cup of pasta water for later use. Then drain the pasta and place it in a large serving bowl or on a rimmed platter.
- Once the roasted vegetables come out of the oven, squeeze the soft roasted garlic cloves out of the papery skins. Scoop the roasted vegetables and garlic over the pasta, then top with fresh basil leaves. Gently toss the pasta to coat the pasta and evenly distribute the vegetables. If needed, add a little splash of pasta water to the sauce to loosen it up.
- Break the burrata balls in half to expose the soft interiors. Place them strategically over the top of the pasta. Sprinkle the burrata balls with salt and pepper. Serve warm.
Notes
- You can swap and use any fresh summer vegetable you like! Just be sure to slice them thin, so they roasted evenly.
- The pasta tossed with roasted summer vegetables will keep well for up to 3 days in the fridge. I recommend keeping the cheese in a separate container until ready to reheat the pasta and serve.
Nutrition Information
Show Details
Serving
2cups
Calories
724kcal
(36%)
Carbohydrates
95g
(32%)
Protein
27g
(54%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
40mg
(13%)
Sodium
24mg
(1%)
Potassium
832mg
(24%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
2492IU
(50%)
Vitamin C
85mg
(94%)
Calcium
366mg
(37%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 724 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 724kcal | 36% |
| Carbohydrates | 95g | 32% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 24mg | 1% |
| Potassium | 832mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 2492IU | 50% |
| Vitamin C | 85mg | 94% |
| Calcium | 366mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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