Pasta al Limone With Basil And Burrata

lemon burrata pasta

Pasta al Limone is the perfect spring and summer pasta dish to serve, it’s light and refreshing and so easy to make. You can make this for a weeknight meal or for a special dinner. I recently made it for Easter and served it as a side along with chicken Milanese and everyone loved it, but you can also serve it as a main as well.

I included basil and burrata for mine but you can also add in arugula, asparagus, spinach, peas and other fresh herbs.

 

lemon linguine ingredients

This is simplicity at it’s best, some of the basic ingredients you might even have in your own kitchen already. You might think lemon and pasta is an unusual combination but actually it originated in southern Italy in the regions of Sorrento and the Amalfi Coast where lemons are famous and used in many dishes including this pasta dish.

lemon cream sauce

The sauce is silky and balanced and not heavy tasting at all. In my opinion the cream makes it a little more luxurious but you can certainly omit the heavy cream and just emulsify the sauce with the grated Parmigiano and some pasta water.

Use fresh organic lemons, finely grated Parmigiano Reggiano and don’t forget that creamy burrata, quality ingredients are a must!

lemon linguine and burrata

Simple and elegant Pasta al Limone!

Pasta al Limone With Basil And burrata
 
A bright and lemony cream sauce coats your pasta like silk, the perfect dish to serve all spring and summer.
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Ingredients
  • ½ lb. of pasta, preferably a long pasta like linguine or spaghetti
  • ½ cup freshly squeezed lemon juice made from organic lemons as well as 2 tablespoons of zest, plus more for garnish
  • ½ cup of heavy cream
  • ½ heaping cup of finely grated Parmigiano Reggiano cheese, more for garnish
  • 1 large garlic clove finely chopped
  • 3 tablespoons of unsalted butter
  • a drizzle of olive oil in the pan
  • salt and pepper to taste
  • a small bunch of basil
  • 1 lemon seeded and cut into thin slices, basically for garnish
  • 1-4 oz. ball of burrata
Instructions
  1. Put the water on for the pasta, make sure you salt the water. When pasta is done cooking reserve some of the pasta water, about a half a cup.
  2. As the pasta is cooking grab a deep skillet, drizzle the bottom with olive oil and melt the butter.
  3. Add the garlic but make sure it doesn't burn! You just want it fragrant and slightly soft.
  4. Add the heavy cream and simmer, it will start to thicken fast.
  5. Toss in the lemon juice and half of the zest.
  6. Toss in some torn basil leaves and 2 thin lemon slices.
  7. The sauce doesn't take long, just a few minutes, shut the heat off and place the cooked al dente pasta in in the cream sauce.
  8. Toss in the grated Parmigiano turning to coat all the pasta, use the pasta water to loosen up the sauce if need be, just a little at a time.
  9. Taste and adjust as needed.
  10. Place your pasta onto a nice platter and tear open your creamy burrata ball and place all over.
  11. Garnish with additional zest, some basil and more Parmigiano.
  12. This recipe can easily be doubled, in fact I would encourage you to do so.

 

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Linguine and Zucchini On Your Table In Minutes

pasta with veggies

We all need a quick go to meal, one that we can put together in minutes without much thought. This recipe uses ingredients that are very inexpensive and easy to find but when put together tastes like a million bucks!

Linguine and zucchini, a match made in heaven, but truth be told you can really use any shape of pasta for this dish, use what you have and like, you can’t go wrong.

Zucchini coins that are pan fried in olive oil gives you the flavor base along with toasted breadcrumbs, pecorino cheese, parsley and toasty nuts and of course my choice, good old fashioned toothsome linguine pasta.

pasta and veggie

Fry up as many zucchini you like, you’d be surprised how many slices you get from just one good sized zucchini. You can go heavy on the veg and light on the pasta amount, or visa versa, it’s up to you.

fried zucchini

When you pan fry the zucchini it goes really fast, it doesn’t take long before you’ll get a nice golden brown color on them. The time it takes you to boil the water you’ll be done with the frying.

 

linguine with vegetables

This is such a satisfying and comforting dish quick to make for mid week or the weekend, I hope you make this linguine and zucchini for your family!

5.0 from 2 reviews
Linguine and Zucchini On Your Table In Minutes
 
Author:
Ingredients
  • Linguine pasta, or any other of your choice, ½ lb. or 1 lb. However much you want to make
  • 1 or 2 zucchini, medium sized sliced into coins
  • 2 shaved garlic cloves
  • a generous handful of toasted walnuts, grated Pecorino or Parmesan along with breadcrumbs, preferably homemade
  • chopped parsley
  • red pepper flakes, (optional)
  • olive oil
Instructions
  1. In a frying pan cover the bottom with olive oil and start frying your zucchini coins, sprinkle with salt and pepper and set aside on paper towels to drain.
  2. Have your salted pasta water going while you’re frying up the zucchini.
  3. When done frying the zucchini, add more oil to the bottom of the pan and toss in the shaved garlic, the toasted nuts and the breadcrumbs, everything should be golden and toasty.
  4. Cook your pasta Al dente, reserve some hot pasta water then drain the pasta and toss it into the pan with the breadcrumb mixture.
  5. Gently toss in half of your zucchini coins, combining well.
  6. If you feel you need to loosen things up add in some of the pasta water.
  7. You can then toss in your parsley, check for seasoning adding salt, pepper, more cheese and maybe an extra drizzle of olive oil, it's up to your taste buds.
  8. Place pasta into your serving dish and top with the remaining zucchini coins for a nice presentation along with a sprinkling of nuts and more parsley.

 

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