Lemon Pesto Rigatoni with Burrata and Roasted Zucchini

Lemon Pesto Rigatoni with Burrata and Roasted Zucchini is a creamy, vibrant pasta dish that combines tender roasted zucchini, rich basil pesto, fresh lemon, and perfectly cooked rigatoni. Everything is finished with silky burrata, Parmesan, toasted pine nuts, and fresh basil for an irresistible combination of textures and flavours.

It’s simple enough for a weeknight dinner but elegant enough for entertaining. The bright lemon cuts through the creamy pesto sauce, while the roasted zucchini adds a delicious caramelized flavour and the burrata melts into the warm pasta for an extra luxurious finish.

Ingredients

For the Roasted Zucchini

• 3 medium zucchini (about 600 g), sliced into half-moons
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Lemon Pesto Rigatoni

• 12 oz (340 g) rigatoni pasta
• 3/4 cup (180 g) basil pesto
• 1/2 cup (120 ml) heavy cream
• 1/3 cup (35 g) grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes, optional

For Serving

• 2 balls burrata cheese (about 4 oz / 115 g each)
• 1/4 cup (25 g) grated Parmesan cheese
• 2 tbsp fresh basil leaves, torn
• 1 tbsp toasted pine nuts
• Extra lemon zest
• Extra-virgin olive oil, for drizzling

How to Make It

1. Roast the Zucchini

Preheat your oven to 425°F (220°C). Place the sliced zucchini in a large bowl and toss with olive oil, garlic powder, Italian seasoning, salt, and black pepper until evenly coated.

Spread the zucchini in a single layer on a lined baking sheet, leaving a little space between the pieces. Roast for 20–25 minutes, turning halfway through, until tender and golden around the edges.

2. Cook the Rigatoni

Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to the package directions until al dente.

Before draining, reserve about 1 cup (240 ml) of the pasta water. The starchy water will help create a smooth, silky sauce.

3. Prepare the Lemon Pesto Sauce

While the pasta cooks, heat a large skillet over medium-low heat. Add the basil pesto, heavy cream, minced garlic, lemon juice, and lemon zest.

Stir gently for 2–3 minutes, just until the sauce is warm, creamy, and fragrant. Avoid bringing the pesto sauce to a boil, as gentle heating helps preserve its fresh basil flavour.

4. Add the Pasta

Add the drained rigatoni directly to the skillet with the lemon pesto sauce. Toss gently until the pasta is evenly coated.

Gradually add 1/4–1/2 cup of the reserved pasta water, tossing as you go, until the sauce becomes silky and coats the rigatoni beautifully.

5. Add Parmesan

Stir in the grated Parmesan and black pepper. If you enjoy a little heat, add the optional red pepper flakes and toss until everything is well combined.

6. Add the Roasted Zucchini

Gently fold most of the roasted zucchini into the pasta, reserving a few golden pieces for the top. Try not to overmix so the roasted zucchini keeps its texture.

7. Assemble

Transfer the creamy lemon pesto rigatoni to a large serving platter or divide it between individual bowls. Spread the pasta out slightly so the toppings can be distributed evenly.

8. Add the Burrata

Tear the burrata into generous pieces and arrange it over the warm pasta. The heat from the rigatoni will gently soften the burrata, allowing its creamy center to mingle with the pesto sauce.

9. Garnish

Top with the reserved roasted zucchini, fresh torn basil, grated Parmesan, toasted pine nuts, and a little extra lemon zest. The combination adds colour, freshness, crunch, and extra flavour.

10. Finish and Serve

Drizzle lightly with extra-virgin olive oil and serve immediately while the pasta is warm and creamy. Add an extra squeeze of lemon if you prefer a brighter, more citrus-forward finish.

Why This Recipe Works

This pasta brings together several flavours that complement each other beautifully. Basil pesto provides a rich, herby foundation, while fresh lemon juice and zest add brightness that keeps the creamy sauce from feeling too heavy.

The roasted zucchini develops golden, caramelized edges that add a subtle sweetness and savoury depth. Meanwhile, burrata brings an incredibly creamy texture that melts beautifully into the warm rigatoni.

Toasted pine nuts provide a delicate crunch, while fresh basil and lemon zest finish the dish with a fresh, aromatic touch.

Tips for the Best Lemon Pesto Rigatoni

• Don’t overcook the pasta: Cook the rigatoni just until al dente so it holds its shape and texture in the creamy sauce.
• Reserve pasta water: The starch helps loosen the pesto sauce and creates a silky coating.
• Don’t boil the pesto: Keep the heat low when warming the pesto and cream to preserve the fresh basil flavour.
• Give the zucchini space: A single layer with room between the pieces helps them roast instead of steam.
• Use fresh lemon: Fresh juice and zest provide a much brighter flavour than bottled lemon juice.
• Add burrata at the end: Placing it over the warm pasta keeps its creamy texture intact.
• Toast the pine nuts: A quick toast makes them more fragrant and adds extra depth to the finished dish.

Serving Suggestions

This creamy rigatoni is satisfying enough to serve as a complete vegetarian main course. Pair it with a simple arugula salad, roasted vegetables, or warm garlic bread for an easy dinner.

For entertaining, serve the pasta on a large platter with the burrata arranged over the top. Finish with fresh basil, pine nuts, lemon zest, and a drizzle of olive oil just before bringing it to the table.

If you’d like to add protein, grilled chicken, shrimp, or crispy roasted chickpeas all work beautifully with the lemon pesto flavours.

Frequently Asked Questions

Can I use another pasta instead of rigatoni?

Yes. Penne, ziti, fusilli, or another short pasta can work well. Choose a shape with ridges or curves that can hold onto the creamy pesto sauce.

Can I make this recipe without heavy cream?

Yes. You can replace the heavy cream with half-and-half or use additional reserved pasta water for a lighter sauce. The finished dish will be less rich but still flavourful.

Can I use store-bought pesto?

Absolutely. A good-quality refrigerated or jarred basil pesto works well. Choose one with a fresh basil flavour and adjust the lemon and seasoning to taste.

Can I prepare the zucchini ahead of time?

Yes. The zucchini can be roasted a few hours ahead and kept refrigerated. Reheat it briefly before adding it to the pasta so it retains some of its roasted texture.

What can I use instead of burrata?

Fresh mozzarella, stracciatella, or even a spoonful of creamy ricotta can be used. Burrata is especially delicious because its soft center creates a rich, creamy finish.

How should I store leftovers?

Store leftover pasta in an airtight container in the refrigerator and enjoy within a few days. Reheat gently with a splash of water or cream to loosen the sauce before serving.

Nutrition & Timing

Details	Amount
Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes
Servings	6
Calories	Approx. 590 per serving
Protein	Approx. 21g per serving

Final Thoughts

Lemon Pesto Rigatoni with Burrata and Roasted Zucchini is a creamy, colourful pasta dish that feels both comforting and fresh. The roasted zucchini adds caramelized flavour, the lemon keeps the pesto bright, and the burrata transforms the finished pasta into something wonderfully luxurious.

With toasted pine nuts, fresh basil, Parmesan, and a final drizzle of olive oil, every bite has the perfect balance of creamy, savoury, bright, and crunchy textures.

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