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.

Follow along with me on Instagram where you can see what I’m cooking up daily.

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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Zucchini Noodles with Slow-Roasted Cherry Tomatoes and Cream

zucchini noodles with tomatoes and cream Zucchini noodles have been all the rage for quite a while now, I’ve even made them my self and posted it here on my blog. In the past I’ve used my handy julienne slicer to create my “pasta” noodles but recently I bought a Spiralizer to see what all the hype was about.

I’m really not a person who has lots of big gadgets, quite frankly I don’t like cleaning all the different parts, but I’m going to make an exception with this one, I loved it!

What I like about it is that you get long continuous noodles that really look like pasta, it’s super healthy and light, a pasta alternative when you want one, it’s low carb, gluten free and you can create a million different recipes with it just like you can with regular pasta, and just like I did with this dreamy sauce, more on that below!

So far I’ve only tried it with zucchini and yellow squash but it’s also good with potatoes, butternut squash, onions, carrots, cucumbers, the list goes on and on and it comes with three different blades.

zucchini noodles I was surprised how easy it was to use, just cut the tip and bottom off your zucchini, then slice it right in half and attach the big hunk to the slicer, now turn the handle and watch your noodles appear.  I couldn’t stop, I was out of control I used five zucchini and two yellow squash, I had a ton when I was done and it all came out perfectly, nice and curly and long.

zucchini noodleszucchini noodlesspiral vegetable slicer The feature I really love about this is that it actually cores your squash, see the picture above, all the seeds are contained which makes for a nice dry “pasta” and you know how wet zucchini can be. In fact I had so much leftover that I put it into zip bags and two days later the “pasta” was still dry, no moisture at all in the bag which is so typical of cut zucchini, that was a big plus for me!

slow roasted cherry tomatoes Now for that dreamy sauce I paired it with, it came straight out of this book, by Domenica Marchetti. I’m always roasting cherry tomatoes, I’ve done it a zillion times, but never have I placed them into heavy cream and parmesan afterwards. Brilliant!

slow roasted cherry tomatoes and cream

Wow!  I knew I would love this recipe the minute I saw it in her book, it’s decadent and oh so flavorful and actually a little goes a long way. But what’s not to love about slow roasted tomatoes, cream, parmesan, basil and thyme, it’s a match made in heaven!

zucchini noodles with tomatoes and cream And you might not feel as guilty spooning it over healthy zucchini pasta noodles, I didn’t!

Zucchini Noodles with Slow-Roasted Cherry Tomatoes and Cream
 
Ingredients
  • 3 zucchini
  • 1 yellow squash made into zucchini noodles by using either a Spiralizer or a julienne slicer.
  • For the Slow Roasted Cherry Tomatoes and Cream Sauce, adapted from Domenica Marchetti's, (The Glorious Vegetables of Italy)
  • I used a mixture of both yellow and red cherry tomatoes for added color
  • 1 pint of yellow cherry tomatoes, cut in half
  • 1 pint of red cherry tomatoes, cut in half
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 or 3 fresh thyme sprigs
  • small handful, chopped fresh basil
  • ¾ cup heavy cream
  • ¾ cup of freshly grated Parmigiano Reggiano cheese
  • olive oil
  • salt and pepper to taste
Instructions
  1. Arrange the cherry tomatoes cut side up on a rimmed baking sheet. Drizzle all over with olive oil, salt and pepper. Roast at 275 degrees F for 1½ hours until puckered but still juicy.
  2. Heat the butter in a saute pan over medium low heat, when the butter is melted and starts to foam add the shallot, cook until softened.
  3. Scrape in the tomatoes and any juices that collected on the baking sheet.Add the thyme sprigs and pour in the cream, I added half of the cheese by sprinkling it around the tomatoes and into the cream.
  4. Heat gently on low until it simmers. Turn off the heat and stir in basil.
  5. In a larger saute pan, drizzle with oilve oil and place your zucchini noodles on top, gently cooking and carefully tossing until just slightly wilted and still al dente, just a few minutes.
  6. Place zucchini noodles onto a serving platter and spoon the sauce right over the top, adding more parmesan cheese.

 

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