Zucchini Burrata Pasta – The Petite Cook™

Creamy zucchini burrata pasta is the perfect Italian summer pasta recipe – Fresh, light, and ready in 20 minutes with just 6 ingredients.

Looking for a quick and easy summer pasta? This burrata zucchini pasta is light, creamy, and so full of flavor.

This is a real Italian summer classic I grew up with in Sicily, and the kind of meal I never get tired of!

It comes together in just 20 minutes, making it perfect for busy weeknights or lazy summer days when you want something simple but delicious.

In summer, zucchini is everywhere at the market, and blending it into a creamy sauce is one of the easiest (and tastiest) ways to enjoy it.

You can easily make a double batch of the zucchini sauce and freeze some – it’s the perfect taste of summer to bring out on cooler fall days!

Mix that creamy zucchini pasta sauce with soft, rich burrata cheese, and you’ve got the ultimate comfort summer pasta: fresh, simple, and totally satisfying!

If you’re looking for more Italian summer recipes to enjoy all season long, try I adding this classic zucchini parmesan, this super quick tuna puttanesca pasta and this Italian tuna pasta salad into your weekly menu – trust me they’re all incredibly delicious!

Ingredients

This Italian zucchini pasta with burrata cheese is incredibly easy to make, and you’ll need just 6 simple ingredients!

Here are my go-to ingredient picks for the best results, each one brings its own flavor, so try to choose the best quality you can find.

• Zucchini: Small zucchini are best, they’re sweeter and more flavorful. No need to peel them, just wash and cube.
• Basil: Fresh basil adds freshness and that true Italian summer flavor. 
• Extra-virgin olive oil: Go for the best quality you can find; it makes all the difference in such a simple recipe.
• Pasta: Short pasta like rigatoni, penne, or fusilli works best, but spaghetti is also great. Cook until al dente.
• Burrata: Burrata cheese adds richness and creaminess to this simple pasta. If you can’t find it, use mozzarella cheese or dollops of ricotta cheese.
• Onion: Gives sweetness to the sauce. You can swap with garlic if you prefer a stronger flavor.
• Add-ons (optional): A pinch of chili flakes for heat, grated lemon zest for a citrusy note, or toasted pine nuts for crunch.

How to make burrata zucchini pasta

This zucchini burrata pasta recipe comes together in just four simple steps and under 20 minutes.

It’s one of those easy Italian summer recipes that’s always a hit – it’s fresh, colorful, and full of flavor!

Below you’ll find the easy step-by-step recipe instructions with photos to guide you through each stage. 

Just scroll to the bottom of the post for the full printable recipe.

STEP 1. Cook the pasta until al dente, about 3 minutes less than the package instructions.

STEP 2. In a large skillet, sauté the chopped onion and cubed zucchini. Cook for 5-7 minutes, stirring often, until soft and golden.

STEP 3. Transfer the zucchini mixture to a blender with fresh basil and one-third of the burrata. Blend until smooth, adding pasta water if needed.

STEP 4. Drain and return the pasta to the pot, toss with zucchini sauce, top with burrata, drizzle with olive oil, add fresh basil, and serve right away.

Storage tips

I recommend enjoying this creamy zucchini pasta with burrata right away, while the cheese is fresh and creamy.

But here are a couple of tips for leftovers:

• Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of pasta water or milk.
• Zucchini sauce: You can freeze the blended zucchini sauce for up to 1 month. Defrost overnight in the fridge, then reheat and mix with pasta and fresh burrata before serving.

Did you try this recipe?

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