Lemon Arugula Pasta with Burrata
User Reviews
3.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Course
Main Course
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Cuisine
American, International, Vegetarian
Lemon Arugula Pasta with Burrata
Description
This Lemon Arugula Pasta with Burrata features rigatoni cooked al dente, then tossed with a skillet mixture of olive oil, minced shallot, garlic, and lemon zest. Adding fresh lemon juice and baby arugula to the hot pasta softens the greens slightly and imparts a fresh, peppery note. Reserved pasta water helps bind the sauce and wilt the arugula evenly. The final addition of torn burrata cheese contributes a rich, creamy texture that gently coats the pasta as it melts. The dish is seasoned with salt and pepper, and optionally finished with crushed red pepper flakes for a mild heat. The result is a harmonious dish with bright lemon flavor balanced by the creaminess of cheese and the bite of arugula.
Ingredients
- 1 pound rigatoni pasta DeLallo Organic Whole Wheat brand
- 2 tablespoons olive oil
- 1 shallot minced, small
- 3 garlic minced, large cloves
- lemon zest of 1 large
- lemon juice of 2 large lemons
- 5 cups arugula baby
- 8 ounces burrata cheese cut into 1-inch chunks
- salt to taste
- black pepper to taste
- red pepper flakes for serving, optional, crushed
Instructions
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Meanwhile, heat the olive oil in heavy large skillet over medium heat. Add the shallot and garlic; sauté until soft, about 2 minutes. Add the lemon zest.
- Drain the pasta, reserving about 3/4 cup of the pasta water. Pour pasta into the skillet. Add the lemon juice and arugula. Add the reserved pasta water and gently toss until arugula is wilted, about 1 minute. Top with burrata cheese and gently stir until cheese is melted. Season with salt and black pepper, to taste.
- Place pasta into serving bowls or plates and top with crushed red pepper, if desired. Serve warm.
User Reviews
Overall Rating
3.8
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