Description
A creamy and flavorful one pot melty burrata lemon pesto pasta that’s easy to make and perfect for a vegetarian dinner. This Italian-inspired recipe combines fresh lemon, basil pesto, cherry tomatoes, and gooey burrata cheese with perfectly cooked spaghetti for a deliciously satisfying meal.
Ingredients
Scale
Pasta and Sauce
- 12 ounces spaghetti or linguine
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup jarred or homemade basil pesto
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups cherry tomatoes, halved
- 2 1/2 cups water or low-sodium vegetable broth
- Salt and black pepper to taste
Finishing Touches
- 8 ounces burrata cheese (2 small balls)
- Fresh basil leaves for garnish
Instructions
- Heat Oil and Sauté Aromatics: In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
- Add Flavorings and Pasta: Stir in the lemon zest, lemon juice, basil pesto, halved cherry tomatoes, dry pasta, and water or vegetable broth. Season with salt and black pepper to taste.
- Cook the Pasta: Bring the mixture to a boil, then reduce heat and simmer uncovered. Stir occasionally for 10 to 12 minutes until the pasta is al dente and most of the liquid has been absorbed.
- Melt in Parmesan: Stir in the grated Parmesan cheese until it melts and the sauce becomes creamy.
- Add Burrata: Remove the skillet from heat. Gently tear the burrata balls and place them over the warm pasta. Let them melt slightly into the dish.
- Garnish and Serve: Garnish with fresh basil leaves and serve immediately for the best taste and texture.
Notes
- Use short pasta like penne or fusilli instead of spaghetti if preferred.
- Top with grilled chicken or shrimp for an added protein boost.
- Adjust the amount of lemon juice to taste for more brightness or acidity.
