Zucchini Noodle Pasta with Roasted Tomatoes and Burrata

zucchini noodle pasta Zucchini noodle “pasta” may be light on the carbs but certainly not light on taste, add in some garlicky roasted tomatoes, fresh basil and dreamy burrata cheese and it’s a flavor explosion!

zucchini pasta ingredients Fresh zucchini ribbons shaped like wide pappardelle pasta get tossed into hot roasted tomatoes with all that precious juice, no need to cook or soften the zucchini beforehand because it wilts down to the perfect al’dente bite from the warm tomatoes.

It’s a fun summer meal, easy to make plus it’s fresh and light.

zucchini noodle pasta Can we just talk about Burrata cheese for a minute, if you’re not familiar with it, it’s an Italian cheese, a beautiful knotted ball of fresh mozzarella on the outside with a surprise on the inside when you tear it open. Inside you’ll find it stuffed with milky, creamy mozzarella curds, it’s so dreamy and everything you use it for will surely elevate your dish.

Tomatoes, burrata and pasta of any kind are a match made in heaven.

zucchini noodle pasta

Gently rip it open and let all that creaminess mingle with the fresh basil and ribbons of zucchini, you might be making it all summer long.

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Zucchini Noodle Pasta with Roasted Tomatoes and Burrata
 
I usually roast a whole quarter sheet pan of tomatoes, two or three pints, if you have extra that's fine.
Author:
Ingredients
  • 3 or 4 medium zucchini
  • 3 pints of cherry tomatoes
  • 3 cloves garlic, shaved thin
  • 3 - 2 oz. balls of burrata cheese or 6 oz.
  • a large handful of fresh basil, chopped
  • ⅓ cup or so of EVOO
  • grated parmesan
  • salt and pepper
Instructions
  1. Preheat oven to 400F.
  2. Line a quarter sheet pan with foil, add the oil, tomatoes, shaved garlic, half of the basil, salt and pepper.
  3. Roast tomatoes until they burst open and juices mingle with the oil and garlic.
  4. While tomatoes are roasting, trim the top and bottom off of the zucchini and with a vegetable peeler make your ribbons, when you get to the seeds turn the zucchini, keep turning and peeling until you go all around the zucchini leaving the seeded center in tact. ( save it for an omelette).
  5. Place your raw zucchini ribbons right into your serving bowl and when the tomatoes are finished roasting pour them right over, juice and all and gently toss.
  6. Take your burrata and tear it open all over the top so all the flavors can mingle together.
  7. Garnish with the remaining chopped basil and freshly grated parmesan cheese.
  8. Eat immediately

 

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Comments

  1. Lovely idea for the summer, Marie!

  2. Debbie Kleven says:

    Looks delicious, and I love the bowls, where can I get those?

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