Description
Simple and delicious pasta for summer made with fresh tomatoes, lemon and creamy burrata.
Ingredients
Scale
- 1/2 pound fusilli pasta
- 2 tablespoons olive oil, (plus 3 tablespoons)
- 1 small onion, (chopped)
- 1 medium zucchini, (diced)
- 4 garlic cloves, (minced)
- 1 cup cherry tomatoes, (halved)
- 2 large handfuls of spinach
- 1/2 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- Salt
- Pepper
- 1/3 cup toasted pine nuts
- 8 ounces burrata cheese
- Basil for garnish
Instructions
- Bring a large pot of water to a boil. Once boiling, add a large pinch of salt. Add pasta and cook 9-11 minutes or according to the package.
- Heat a large pan over medium/high heat. Add 2 tablespoons olive oil, the chopped onion, and pinch of salt and pepper. Cook for 3-5 minutes until onion begins to soften. Add the chopped zucchini, another pinch of salt and pepper, and cook for another 2-3 minutes.
- Add the minced garlic and cook for 1 minute, until fragrant. Add tomatoes and another pinch of salt and pepper. Cook for 2-3 more minutes until tomatoes are warmed through. Meanwhile, in a small bowl whisk together the lemon zest, lemon juice, and 3 tablespoons of olive oil. Set aside.
- Turn heat off on the veggie pan mixture. Once pasta is cooked, drain and add the hot pasta to the veggies. (I do this right in the pan). Toss the pasta and veggie mixture together. Add the lemon/olive oil dressing, spinach and toss until well combined and spinach begins to wilt. Serve in bowls topped with fresh burrata, torn basil leaves, a pinch of sea salt and fresh cracked black pepper. YUM!