Zucchini Pasta with Peas, Herbs and Burrata
 
Prep time
Cook time
Total time
 
Hooray for the abundance of summer produce! This Zucchini Pasta is my favorite way to use up all our backyard-grown goodies.
Serves: 8
Ingredients
FOR THE ZUCCHINI PASTA:
  • 2 tbsp. Olive Oil
  • 2 tbsp. Butter
  • 4 cups Diced Zucchini, (3 - 4 medium sized)
  • 1 Sweet Onion, thinly sliced
  • 3 Garlic Cloves, minced
  • 1 cup Heavy Cream, warmed
  • ½ cup Fresh Oregano, stems removed
  • ½ cup Fresh Italian Parsley, stems removed
  • 20 Fresh Basil Leaves
  • 1 tsp. Kosher Salt
  • 1 tsp. Freshly Ground Black Pepper
  • 1 cup Grated Parmesan Cheese
  • 2 cups Frozen Peas, thawed
  • 1 lb. Fusilli Pasta
  • ½ - ¾ cup Reserved Pasta Water
FOR PLATING:
  • 8 oz. Burrata
  • Red Pepper Flakes, to taste
  • Shredded Parmesan Cheese, as desired for garnish
  • 1 Loaf Crusty Bread, for serving
Instructions
  1. Add the olive oil and butter to a large skillet over medium heat.
  2. Once melted together, add the zucchini and onion. Cook until softened and caramelizing, about 10 minutes.
  3. Add the garlic and cook for another minute or two, or until fragrant (but not browned!).
  4. Warm the heavy cream and allow the softened veggies to cool for a few minutes. While the veggies cool, go ahead and cool your pasta according to packaged directions in salted water. When draining, make sure to reserve a cup of pasta water.
  5. Transfer the veggies + cream to a high-speed blender along with the herbs, salt, pepper, and parmesan cheese. Blend until well incorporated and smooth.
  6. Add the zucchini sauce back to the skillet that you cooked it in along with a splash or two of pasta water.
  7. Mix together and then add the cooked pasta to the same skillet. Toss together until pasta is coated.
  8. Transfer the zucchini pasta to a serving platter. Nestle the burrata, cut in half, top with red pepper flakes, shredded parmesan and serve with crusty bread.
Recipe by Slice of Jess at https://sliceofjess.com/zucchini-pasta-with-peas-herbs-and-burrata/