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There is something refreshing about a bowl of pasta that has been created with fresh and vibrant ingredients. Diving into the world of flavor-packed vegetables, Roasted Zucchini and Tomato Pasta with Creamy Burrata is an easy meal that involves just a few steps.

Now is the time when gardens are bursting with fresh summer vegetables, to enjoy this delicious vegetarian recipe. With a handful of ingredients and some simple steps, this is a perfect weeknight dinner that celebrates the best flavors of the season.

Why this recipe works

This is a very versatile pasta dish recipe that can be made with many different vegetables. Make substitutions with your favorites such as yellow summer squash or shallots.
Roasting the vegetables in the oven is a hands-free preparation so you aren't tied to the stove.
Burrata cheese is a creamy element adding a bit of indulgence to the recipe.

What is the difference between fresh mozzarella and burrata?

The preparation of the two cheeses is what makes them very similar but also different.

Mozzarella is a cow's milk cheese made with rennet and a starter culture. To quickly summarize the process, the milk is heated with the starter culture and the rennet which curdles the milk. Once the milk separates into whey and curds, the whey is drained off. The curds are stretched and folded and formed into balls.

The difference between fresh mozzarella and burrata is the center of the cheese ball. Mozzarella cheese is a continuous ball of stretched curds.

Burrata has a fresh mozzarella shell that encases a soft interior of fresh heavy cream and soft curds. When cut the creamy interior spills out. Because of the addition of cream, burrata is richer and more indulgent but also higher in calories.

Roasted Zucchini Tomato Pasta Ingredients

Grape Tomatoes - You can use cherry tomatoes but the smaller grape tomatoes burst easily in a hot oven. Opt for different colored tomatoes to create a visually appetizing pasta.
Zucchini - Maybe you have a bountiful crop of fresh zucchini this summer! This recipe is an easy way to take advantage of one of summer's best vegetables.
Yellow Onion -Yellow onions are a little milder than white onions lending a tasty sweetness to the pasta.
Garlic Cloves - Lots of garlic.
Extra-Virgin Olive Oil - This is the base of the sauce that coats the pasta so use a good quality olive oil.
Crushed Red Pepper Flakes - While this ingredient is optional, it adds flavor with a little zing. Add as much or as little as you prefer.
Pasta - Linguine is used in the recipe but use any shape you like.
Fresh Bread Crumbs - It is important the bread crumbs are not dry.
Walnuts - Combined with the bread crumbs for texture and flavor.
Grated Parmesan Cheese - Stirred with bread crumbs and walnuts, this cheesy garnish is a great snack!
Burrata Cheese - Creamy and indulgent addition to the recipe.
Fresh Basil - Adds fresh flavor.
Kalamata Olives - The briny flavor of the olives is a great addition to the roasted veggies.

How to prepare the recipe

Only a few steps are needed to create this easy pasta recipe.

Roast Vegetables

Preheat the oven to 400 degrees.

Add the grape or cherry tomatoes to a rimmed baking sheet. Drizzle 3 tablespoons of olive oil onto the tomatoes. Add ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
Toss all the ingredients together until the tomatoes are incorporated with olive oil, kosher salt, and ground black pepper.

Place the baking sheet in the oven and roast for 15 minutes.

Continue recipe prep while the tomatoes roast.

Cut the zucchini into ¼" slices. Roughly chop the 5 cloves of garlic. Cut the onion into ¼" slices.
Remove the roasted tomatoes from the oven after 15 minutes.
Add the sliced zucchini, onions, and garlic to the baking sheet. Drizzle 3 tablespoons of olive oil over the top. Add ½ teaspoon of crushed red pepper flacks. Sprinkle ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper onto the vegetables.

Using a metal spatula, toss everything on the sheet pan together. The vegetables should be coated in the olive oil.
Place the pan back in the oven for 30 minutes. Occasionally rotate the pan in the oven. Also, toss the vegetables a few times to rotate the ones on the bottom to the top for even roasting. When completed, the vegetables will collapse after roasting and have darkened edges.

Prepare Pasta

While the vegetables are roasting, start a large pot of salted water boiling.
Add the pasta to the boiling water when the vegetables have about 10 minutes of roasting time remaining.
Cook the pasta for about 2-3 minutes less than the package instructions. I used linguine which the package directions said required 10-12 minutes of cooking time. I cooked the pasta for 9 minutes.
Reserve 1½ cups of pasta water just before draining.

Parmesan Walnut Breadcrumbs

While the pasta is boiling, finely chop the walnuts and the bread crumbs together in a food processor. If you do not have fresh bread crumbs, use a piece of bread broken into pieces when you process the walnuts.

Add 3 tablespoons of olive oil to a small nonstick skillet over medium heat. When the olive is hot, add the breadcrumb and walnut mixture to the skillet.
Keep stirring the bread crumb walnut mixture as it starts to get golden brown, dry, and toasty.
After about 5 minutes and the bread crumbs and walnuts are toasted, turn off the heat of the burner. Sprinkle 3-4 tablespoons of grated parmesan cheese on top. Give the bread crumbs and walnuts a good stir to incorporate the parmesan cheese. If too much parmesan is added at once, it will create a blob of bread crumbs because of melting cheese. You want the mixture to be separate crumbs.
Once the cheese is distributed in the bread crumb mixture, sprinkle another 3-4 tablespoons of cheese on top. Again give the mixture a quick stir to incorporate the cheese. The whole process of adding cheese should only take 1-1½ minutes.
Repeat adding the parmesan cheese a final time with the bread crumbs, stirring quickly. As soon as everything is incorporated, remove the parmesan walnut bread crumbs from the pan onto a plate to cool off.

Assemble the Roasted Zucchini and Tomato Pasta with Creamy Burrata

When the pasta is 2 minutes away from being cooked until al dente (about 2 minutes less than the recommended cooking time), reserve 1 ½ cups of the pasta water. Drain the pasta and add back to the stockpot.
With the metal spatula, remove the roasted vegetables and all pan juices to the cooked pasta. Place the pot back on the stove over medium heat and stir everything together.
Add 3 tablespoons of olive oil to the hot pasta. Start to add the reserved pasta water ½ cup at a time and stir after each addition. Once you think the pasta is adequately coated and glistening with the oil/pasta water sauce, taste a noodle to see if it is al dente and correctly seasoned. You can add more salt and pepper as needed but remember there will be the addition of parmesan walnut bread crumbs.

After combining the pasta, divide the portions among 4 bowls.
Garnish each serving with 2-4 tablespoons of parmesan walnut bread crumbs. Add basil to the bowl - either small leaves or tear a couple of large leaves into pieces. Slice kalamata olives in half and add to the pasta.
Add a ball of fresh burrata cheese to each bowl. Cut open the burrata to expose the interior and lightly stir into the pasta.
For a perfect meal, serve with a tossed green salad or a side of garlic bread.

FAQ

What are some fresh herbs that work well with this dish? Fresh oregano, thyme, and parsley are fantastic choices. Their aromatic flavors complement the creamy burrata and burst tomatoes beautifully.
Can I make this pasta ahead of time? While the dish is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator. Do not add the burrata when storing the pasta. Reheat the leftover pasta in the microwave. You might want to add a splash of pasta water to help revive the texture. After reheating the pasta, add the burrata.
How long does the pasta last in the refrigerator? The pasta will last about 5 days. However, do not store the pasta with the burrata.
What is the shelf life of fresh burrata? Once a container of fresh burrata is open, it can last for 3-5 days.
Can I adjust the heat level of this dish? Absolutely! If you prefer a milder flavor, consider reducing the amount of smashed garlic or adjusting the use of red pepper flakes.
How can I add a finishing touch to this dish? A drizzle of balsamic glaze or balsamic vinegar can add a tangy and slightly sweet note that complements the flavors perfectly.
What are some cheese substitutions? Any of the following cheeses would be a delicious addition to the pasta - fresh mozzarella, goat cheese, fresh ricotta, pecorino romano, or shredded parmesan.

Summer Dinner

There is nothing better than delicious meals, made with minimal ingredients, that deliver maximum flavor.

Are the temperatures scorchingly hot? You can enjoy this fresh vegetable and creamy burrata summer meal at room temperature

Need some other summer pasta recipes? Here are a few to try -

https://tenpoundcakecompany.com/easy-garlic-lemon-shrimp-pasta/

https://tenpoundcakecompany.com/roasted-caponata-pasta/

Recipe

Roasted Zucchini and Tomato Pasta with Creamy Burrata

Course: Drinks, Main Course, Pasta

Cuisine: Compliments many cuisines

Prep Time: 15

Cook Time: 45

Servings:

Calories: 988kcal

Author: Ten Pound Cake Company

Using fresh and vibrant ingredients, Roasted Zucchini and Tomato Pasta with Creamy Burrata is an easy weekday meal that involves just a few steps.

Print Recipe

Equipment

1 cutting board
1 knife
1 rimmed baking sheet
1 metal spatula
1 stock pot
1 small nonstick skillet
1 food processor

Ingredients

2 pounds grape or cherry tomatoes (902 grams/6 cups)
3 zucchini, sliced (2 pounds/890 grams/6 cups)
1 large yellow onion, sliced (9.5 ounces/267 grams/2 cups)
5 cloves garlic, roughly chopped (1 ounce/28 grams/1/4 cup)
9 tablespoons extra-virgin olive oil
½ teaspoon crushed red pepper flakes
1 pound dried linguine (453 grams)
½ cup fresh bread crumbs (1 ounce/28 grams)
½ cup walnuts (2 ounces/57 grams)
½ cup grated parmesan cheese (2 ounces/56 grams)
4 balls burrata cheese
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup Fresh basil (4 tablespoons)
½ cup kalamata olives (3.5 ounces/98 grams)

Instructions

Preheat oven to 400°.

Roast Vegetables

Add the grape or cherry tomatoes to a rimmed baking sheet.
Drizzle 3 tablespoons of olive oil onto the tomatoes.
Add ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
Toss all the ingredients together until the tomatoes are incorporated with olive oil, kosher salt, and ground black pepper.
Place the baking sheet in the oven and roast for 15 minutes.
Continue recipe prep while the tomatoes roast.
Cut the zucchini into ¼" slices. Roughly chop the 5 cloves of garlic.
Cut the onion into ¼" slices.
Remove the tomatoes from the oven after 15 minutes.
Add the sliced zucchini, onions, and garlic to the baking sheet. Drizzle 3 tablespoons of olive oil over the top. Add ½ teaspoon of crushed red pepper flacks. Sprinkle ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper onto the vegetables.
Using a metal spatula, toss everything on the sheet pan together. The vegetables should be coated in the olive oil.
Place the pan back in the oven for 30 minutes. Occasionally rotate the pan in the oven. Also, toss the vegetables a few times to rotate the ones on the bottom to the top for even roasting. When completed, the vegetables will collapse after roasting and have darkened edges.

Prepare Pasta

While the vegetables are roasting, start a large stock pot of water boiling for the pasta.
Add the pasta to the boiling water when the vegetables have about 10 minutes of roasting time remaining.
Cook the pasta for about 2-4 minutes less than the package directions. I used linguine which the instructions said required 10-12 minutes of cooking time. I cooked the pasta for 8 minutes.
Reserve 1½ cups of pasta water just before draining.

Parmesan Walnut Breadcrumbs

While the pasta is boiling, finely chop the walnuts and the bread crumbs together in a food processor. If you do not have fresh bread crumbs, use a piece of bread broken into pieces when you process the walnuts.
Add 3 tablespoons of olive oil to a small nonstick skillet over medium heat. When the olive is hot, add the breadcrumb and walnut mixture to the skillet.
Keep stirring the bread crumb walnut mixture as it starts to get golden brown and toasty.
After about 5 minutes and the bread crumbs and walnuts are toasted, turn off the heat of the burner. Sprinkle 3-4 tablespoons of grated parmesan cheese on top. Give the bread crumbs and walnuts a good stir to incorporate the parmesan cheese. If too much cheese is added at once, it will create a blob of bread crumbs. You want the mixture to be separate crumbs.
Once the cheese is distributed in the bread crumb mixture, sprinkle another 3-4 tablespoons of cheese on top. Again give the mixture a quick stir to incorporate the cheese. The whole process of adding cheese should only take 1-1½ minutes.
Repeat adding the parmesan cheese a final time with the bread crumbs, stirring quickly. As soon as everything is incorporated, remove the parmesan walnut bread crumbs from the pan onto a plate to cool off.

Assemble the Roasted Zucchini Tomato Pasta with Creamy Burrata

When the pasta is 2 minutes away from being cooked until al dente (about 2 minutes less than the recommended cooking time), reserve 1 ½ cups of the pasta water. Drain the pasta and add back to the stockpot.
With the metal spatula, remove the roasted vegetables and all pan juices into the stock pot of pasta. Place the pot back on the stove over medium heat and stir everything together.
Add 3 tablespoons of olive oil to the pot of pasta. Start to add pasta water ½ cup at a time and stir after each addition. Once you think the pasta is adequately coated and glistening with the oil/pasta water sauce, taste a noodle to see if it is al dente and correctly seasoned. You can add more salt and pepper as needed but remember there will be the addition of parmesan walnut bread crumbs.
After combining the pasta, divide it into portions among 4 bowls.
Garnish each serving with 2-4 tablespoons of parmesan walnut bread crumbs. Add basil to the bowl - either small leaves or tear a couple of large leaves into pieces. Slice kalamata olives in half and add to the pasta.
Add a ball of burrata cheese to each bowl. Cut open the burrata to expose the interior and lightly stir into the pasta.
Serve with a tossed green salad or a side of garlic bread.