Spaghetti with Burrata and Veggies
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
521 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti with Burrata and Veggies
Description
This recipe features spaghetti cooked just shy of al dente before being brought together in a skillet with a medley of fresh vegetables including zucchini, summer squash, asparagus, cherry tomatoes, and baby spinach. The vegetables are sautéed with onion and garlic in olive oil, retaining a tender-crisp texture and vibrant flavors.
Burrata cheese, known for its creamy interior, is added atop the assembled pasta to melt slightly and infuse creaminess. Grated Parmesan and thinly sliced fresh basil introduce savory and aromatic notes. The dish can be seasoned with kosher salt and black pepper, and optionally finished with aged balsamic vinegar or extra olive oil, adding depth and brightness.
This pasta pairs well as a light main course or side dish and can be adapted with other seasonal vegetables or greens. The inclusion of burrata provides a fresh, indulgent element without heaviness.
Prepping vegetables ahead of time saves hands-on cooking minutes. Burrata can be substituted with fresh mozzarella and added cream to mimic texture. Baby spinach is convenient due to its minimal prep and quick wilting time, although sturdier greens can be used with adjusted cooking time.
Ingredients
- 8 oz. spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced, large
- 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 tomato
- 1/4 cup Parmesan Cheese grated
- 5 oz. baby spinach
- 8 oz. burrata cheese
- 2 tablespoons basil sliced thinly, fresh
- kosher salt
- black pepper
- balsamic vinegar optional, aged balsamic vinegar, extra olive oil, and/or parmesan, for serving
- olive oil
- basil
- Parmesan Cheese
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
- Prepare and chop vegetables up to three days ahead to reduce cooking time.
- For a less expensive cheese option, replace burrata with torn fresh mozzarella and a splash of heavy cream when adding Parmesan.
- Baby spinach is convenient and wilts quickly, but more mature greens like kale or chard can be used with adjusted cooking times.
- The recipe is versatile: other seasonal vegetables such as mushrooms or green beans can be added.
- Whole wheat or gluten-free pasta can be substituted, noting that traditional semolina pasta will create a thicker sauce due to starch content.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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