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 mins
Course Main Course
Cuisine American
- 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
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