Spaghetti with Burrata and Veggies

Name: Spaghetti with Burrata and Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz. Spaghetti; 2 tablespoons extra-virgin olive oil; 1 large yellow onion; 3 cloves garlic; 1 zucchini; 1 summer squash; 1 lb. asparagus; 1 pint cherry tomatoes; 1/4 cup Parmesan Cheese; 5 oz. baby spinach; 8 oz. burrata; 2 tablespoons fresh basil; kosher salt; black pepper; aged balsamic vinegar, extra olive oil, basil, and/or parmesan, for serving

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
521 kcal
Course
Main Course
Cuisine
Italian

Spaghetti with Burrata and Veggies

Jacqueline Bell

Report

Creamy, decadent burrata cheese melts into every bite of this easy spaghetti recipe PACKED with veggies like zucchini, spinach, asparagus, tomatoes, and summer squash.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

8 oz. Spaghetti
2 tablespoons extra-virgin olive oil
1 large yellow onion diced
3 cloves garlic finely chopped
1 zucchini halved or quartered lengthwise and sliced 1/4" thick
1 summer squash halved or quartered lengthwise and sliced 1/4" thick
1 lb. asparagus trimmed of tough ends and cut into 1" pieces
1 pint cherry tomatoes
1/4 cup Parmesan Cheese grated
5 oz. baby spinach
8 oz. burrata
2 tablespoons fresh basil sliced thinly
kosher salt
black pepper
aged balsamic vinegar, extra olive oil, basil, and/or parmesan, for serving optional

Add to Shopping List

Instructions

Bring a pot of heavily salted water (at least 1 tablespoon of kosher salt) to a boil and cook spaghetti in it according to directions until one minute BEFORE al dente.
Meanwhile, heat the olive oil (2 tablespoons) over medium high heat in a large rimmed skillet or pot (a dutch oven works great).
Sauté the onion in the olive oil over medium high heat until softened and starting to brown, about 2 minutes.
Add the garlic to the onions, stir and sauté until fragrant (about 30 seconds).
Add the zucchini, summer squash, and asparagus to the onions and garlic, along with a pinch of salt. Stir to coat and sauté until vegetables start to soften and asparagus begins to turn a bright green, 2-3 minutes.
Add the cherry tomatoes to the rest of the vegetables and sauté for 1-2 minutes, until they start to heat up.
Just before the pasta is al dente, transfer it directly from the pot to the skillet (using tongs or a slotted spoon). Use a ladle to scoop about 1 cup of the pasta water to the skillet as well. (alternatively, you can reserve some pasta water, drain it in a colander, and add it to the skillet from there).
Add the grated parmesan cheese and stir together, allowing the cheese to melt into the liquid in the skillet.
Add the baby spinach a handful at a time, folding the pasta over it so it wilts down.
Tear up half of the burrata (it should come in two, four-ounce balls, so use only one for now) and add it to the skillet, stirring together until melted and the cream seeps into the sauce. Season to taste with kosher salt and black pepper
Add the fresh basil and stir together.
By now, most of the pasta water should have been absorbed by the spaghetti or evaporated, leaving behind a creamy, thick sauce. If this hasn't happened yet, continue heating, stirring occasionally, until thickened.
Just before serving, tear the remaining burrata on top of the pasta. If you like, you can drizzle it with more olive oil and/or some aged balsamic vinegar or balsamic glaze, and sprinkle it with more basil and parmesan cheese.
Serve immediately.

Notes

Time saving tip: Dice the onion, chop the garlic, slice the zucchini and summer squash, and trim/chop the asparagus up to three days before to save on prep time.
Money saving tip: Burrata can be a bit pricey. To get a similar creamy texture, you can add 1/4 cup of heavy cream when you add the parmesan cheese, and top the pasta with torn fresh mozzarella, or grated mozzarella.
I used baby spinach because it comes washed and ready to go and it wilts down so quickly. But I've made this with mature spinach, chard, and even beet greens before! You could also use kale. If you use a mature green like this, add it to the skillet before the zucchini, and sauté until softened and most of the liquid has evaporated. Allow for more time to to do this.
Other seasonal veggies would be great in this- double up on tomatoes, try mushrooms, broccoli, or green beans... this recipe is very versatile.
You can use whole wheat or gluten-free pasta if you prefer, but traditional semolina pasta will yield the thickest sauce because it has higher starch.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Show Details

Calories 521kcal (26%) Carbohydrates 59g (20%) Protein 26g (52%) Fat 24g (37%) Saturated Fat 10g (50%) Cholesterol 45mg (15%) Sodium 153mg (6%) Potassium 1117mg (32%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 5455IU (109%) Vitamin C 63.1mg (70%) Calcium 487mg (49%) Iron 5.4mg (30%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 521 kcal

% Daily Value*

Calories	521kcal	26%
Carbohydrates	59g	20%
Protein	26g	52%
Fat	24g	37%
Saturated Fat	10g	50%
Cholesterol	45mg	15%
Sodium	153mg	6%
Potassium	1117mg	24%
Fiber	7g	28%
Sugar	10g	20%
Vitamin A	5455IU	109%
Vitamin C	63.1mg	70%
Calcium	487mg	49%
Iron	5.4mg	30%