Description
12 oz rigatoni pasta
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup vegetable or chicken broth
Zest of 1 lemon
Juice of 1 lemon
½ tsp red pepper flakes (optional)
½ cup grated parmesan cheese
1 burrata ball, torn into pieces
2 tbsp fresh basil, chopped
Salt and black pepper to taste
Directions:
In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream, broth, lemon zest, lemon juice, and red pepper flakes. Stir to combine.
Add the rigatoni and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
Stir in the parmesan cheese and season with salt and black pepper to taste.
Remove from heat and top with torn burrata pieces. Cover for 2 minutes to let the burrata melt slightly.
Garnish with fresh basil and serve warm. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 420 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Burrata Pasta every time. First, gather all ingredients. Bring a large pot of salted water to a boil if cooking pasta separately, though the recipe uses a one-pot method. In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for exactly 1 minute until fragrant but not browned. Pour in the heavy cream, broth, lemon zest, lemon juice, and red pepper flakes. Stir thoroughly to combine. Add the dry rigatoni pasta directly to the sauce. The liquid should just cover the pasta. Cook for 12-15 minutes, stirring every few minutes to prevent sticking, until the pasta is al dente and the sauce has thickened and reduced. Turn off the heat. Stir in the grated parmesan cheese until melted and the sauce is creamy. Season generously with salt and black pepper. Top with torn pieces of burrata, distributing them evenly. Cover the pot with a lid and let it sit for 2 full minutes to allow the burrata to warm and soften. Uncover, garnish with fresh basil, and serve immediately.
Serving Suggestions
This rich pasta pairs beautifully with light, crisp sides. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a heartier meal, add grilled chicken or shrimp. Garlic bread is perfect for soaking up any remaining sauce. A glass of chilled Pinot Grigio or Sauvignon Blanc complements the lemon notes perfectly.
How-to Summary
Sauté garlic in oil, then add cream, broth, lemon, and spices. Add dry pasta and simmer until cooked and sauce is thick. Off heat, stir in parmesan, season, then top with burrata and cover to melt. Garnish with basil and serve.
Frequently Asked Questions
Can I use a different pasta shape? Yes, any short, sturdy pasta like penne or ziti works well. Adjust cooking time as needed.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to restore creaminess.
What can I use instead of burrata? Fresh mozzarella (bocconcini) is the best substitute, though it won’t have the same creamy center.
Is there a way to make this recipe lighter? You can substitute half the heavy cream with whole milk, but the sauce will be less rich and thicken more slowly.
Can I make it ahead of time? It’s best served fresh. You can prep the sauce ingredients in advance, but cook the pasta just before serving for the best texture.
Common Mistakes to Avoid
Avoid browning the garlic, as it will become bitter. Do not use pre-grated parmesan from a canister, as it doesn’t melt smoothly. Ensure you use a pot large enough for the pasta to be mostly submerged in the cooking liquid. Do not overcook the pasta; aim for al dente. Finally, do not stir the burrata into the pot—simply let it sit on top to warm gently.
Conclusion
This Lemon Burrata Pasta is a stunning yet simple dish that delivers restaurant-quality flavor in under 30 minutes. The combination of bright, zesty lemon and rich, creamy burrata creates a perfectly balanced sauce that clings beautifully to rigatoni. By following the step-by-step guide and avoiding common pitfalls, you can master this impressive pasta. It’s an ideal recipe for a special weeknight dinner or for entertaining guests with minimal effort and maximum reward.
