Go Back

Marinated Summer Veggies with Pasta and Burrata

Use peak-season veggies and your favorite cheese for this incredibly simple and delicious meal.
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 lemon, juice and zest
  • 1 tsp crushed red pepper
  • 1 zucchini, shaved into ribbons with a vegetable peeler
  • 2 cups cherry tomatoes, halved
  • 2 ears of corn, kernels removed
  • 1 shallot, diced
  • 2 scallions (white parts), sliced
  • 1 lb spaghetti or other pasta
  • 1/2 cup parmesan cheese, grated (plus more for garnish)
  • 4-6 oz burrata cheese
  • 1/4 cup fresh chives and parsley (or other herbs), minced

Instructions
 

  • In a small bowl, whisk together olive oil, red wine vinegar, garlic, lemon juice and zest, and red pepper.
    Place zucchini, tomatoes, corn, shallot, and scallions in a medium bowl and top with vinaigrette- toss gently to coat. Allow veggies to marinate while you cook the pasta.
  • Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions. Before draining, reserve 1/4 cup pasta water. Drain and return pasta to pot.
  • Add pasta water, vegetables with all vinaigrette, parmesan, and fresh herbs to hot pasta, gently tossing to combine.
  • Plate pasta into serving bowls, and top with sliced burratta and more herbs. Enjoy!
Keyword burrata, corn, pasta, tomato, zucchini