Burrata Pasta with Roasted Summer Vegetables
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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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
Description
Burrata Pasta with Roasted Summer Vegetables combines a variety of summer vegetables—cherry tomatoes, zucchini, summer squash, and bell peppers—roasted along with exposed garlic cloves to develop a mellow, sweet flavor. The addition of olive oil, salt, and freshly cracked black pepper enhances the natural taste of the vegetables, while a finishing splash of red wine during roasting adds acidity and complexity. This process results in vegetables that are tender and caramelized.
Meanwhile, dried spaghetti is cooked al dente and combined with the roasted vegetables in a large serving vessel. Fresh basil leaves introduce a bright, herbaceous note. The final addition of burrata cheese balls adds a creamy, soft component that contrasts with the texture of the pasta and vegetables, enriching each bite.
This pasta is well suited for a summer lunch or a light dinner, pairing well with simple sides or a crisp salad. The roasted vegetable mix can be varied according to what is fresh or on hand, as long as the cuts are thin enough to roast evenly. The recipe notes that leftovers keep well refrigerated, suggesting separating the cheese until reheating to maintain its texture and flavor.
Ingredients
- 12 ounces cherry tomato halved (or grape tomatoes
- 1 zucchini sliced
- 1 summer squash sliced
- 1 cup bell pepper mini, sliced
- 1 head garlic
- 3 tablespoons olive oil
- ½ cup red wine preferably a light wine, like Pinot Noir
- 16 ounces spaghetti dried
- 8 ounces burrata cheese balls
- 1 cup basil fresh leaves
- salt
- black 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 may substitute or add any fresh summer vegetables; slice them thinly for even roasting.
- Store leftovers in the fridge for up to three days; keep the burrata separate until serving to preserve its texture and freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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