Creamy burrata pasta with sweet sauteed zucchini and corn is a light and refreshing summery dish.
Ever since I first signed up for a CSA several years ago, I’ve been making some form of zucchini pasta each summer. Zucchini is a very bountiful vegetable in the summers; one summer, I received pounds and pounds of it each week! So naturally, I had to find different ways to cook the squash and keep it interesting. I used to make a delicious sausage and zucchini pasta, but I’ve since become pescatarian, so this is my vegetarian version. The zucchini and corn are nice and sweet, and the burrata adds a creamy topping.
What is burrata cheese?
Burrata is a soft and creamy Italian cow or buffalo milk cheese originating from Apulia. The outer casing of the cheese is firm, as it’s made of mozzarella, but the inside is filled with cream and curds. Burrata is a luxurious treat to cut into, as the creamy interior spills out. It’s a great cheese for summer and tastes great at room temperature.
How do we make this burrata pasta?
First, you’ll cook down onions, garlic, and zucchini until nice and tender. Add a splash of wine, some cream, and the fresh corn, and the sauce is done. To finish the dish, you’ll mix in whatever pasta shape you’d like into the sauce, and top with fresh herbs and creamy burrata.
What substitutions can I make in this burrata pasta?
Zucchini: You can definitely sub the zucchini for summer squash, if you have it! Both are sweet and tender and add a similar texture to the dish.
Burrata: There is a lot of flexibility with this recipe. You could sub the burrata for another creamy cheese, like stracciatella — or even top it with goat cheese for a different flavor profile. Or, nix the burrata and add in clams or shrimp if you’d like a protein. I’d recommend cooking the clams once you start simmering the wine. For shrimp, you can add them in at the end of the cooking process, once you’ve finished the rest of the sauce, since they cook so quickly. Sausage would be a great addition too — just make sure to cook and brown the sausage at the beginning, just after adding in the olive oil, so that it can flavor the rest of the sauce later on. After browning the sausage, you can add in the onion and proceed with the rest of the recipe.
Herbs: I call for basil, but you could use parsley or even mint.
What can I do with leftover burrata cheese?
Burrata cheese spoils quickly, so you’ll want to use it up within a couple of days (ideally on the same day). I love to serve it on top of pizza or salads. Burrata cheese is also great on grilled toast with a bit of olive oil, fresh cut tomatoes, and salt. It’s such a wonderfully creamy cheese that really stands on its own, so it doesn’t need much to accompany it!
Burrata pasta with zucchini and corn
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, finely minced
- Salt and black pepper
- 1 large zucchini, finely diced
- 8 ounces dried, short pasta, such as cavatappi, fusilli, farfalle, or orecchiette
- 1/4 cup dry white wine or rose
- 1/4 cup heavy cream
- 2 medium ears of corn, shucked and kernels sliced and removed from the cob
- 4 ounces burrata
- A handful of basil, torn
- Set a large pot of salted water to boil.
- In a large saute pan or skillet, add oil and turn to medium heat. Add onion and let cook, until softened and translucent, about 6-8 minutes. You’re not looking to get any color on the onion as you want to preserve its natural sweetness, so feel free to decrease the heat if it begins to brown.
- Turn the heat down to medium low, and add garlic. Season with salt and pepper, then let cook for 2-3 minutes, until garlic is soft and aromatic.
- Increase the heat to medium, and add zucchini. Let cook for 8-10 minutes, until zucchini is soft and tender. Season again.
- While the zucchini is cooking, add the pasta to the boiling water and let cook until just before al dente.
- Meanwhile, finish the sauce. Increase the heat to medium-high, then add wine, and bring to a boil. Make sure to scrape up any bits that have accumulated at the bottom of the pan. Turn heat down to medium, then let wine simmer until it reduces by half, about 2-3 minutes.
- Add in 1/4 cup cream and the fresh corn, and let simmer for 1 minute until cream fully incorporates into the sauce. Season with salt and pepper. I like to add a good amount of pepper for flavor, as I think it complements the vegetables well. Turn the heat off until ready to finish the dish.
- Once the pasta is cooked, reserve at least 1/2 cup pasta water. Transfer pasta to the saute pan with a slotted spoon (or strain in a colander and transfer).
- Turn the heat to medium low, and let pasta finish cooking in the pan, adding pasta water as needed to loosen the sauce as desired. Season again with salt and pepper.
- Transfer to serving bowls or plates, and dollop with burrata. Garnish with herbs. Serve immediately.