Description
A creamy, vibrant pasta dish combining roasted zucchini, rich basil pesto, fresh lemon, and tender rigatoni, finished with silky burrata, Parmesan, toasted pine nuts, and fresh basil. Perfect for an easy weeknight dinner or elegant entertaining.
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
Instructions
1. Preheat the 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.
2. Spread the zucchini in a single layer on a lined baking sheet, leaving space between the pieces. Roast for 20–25 minutes, turning halfway through, until tender and golden around the edges.
3. Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to the package directions until al dente.
4. Before draining the pasta, reserve about 1 cup (240 ml) of pasta water. Drain the rigatoni.
5. 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.
6. Stir gently for 2–3 minutes until the sauce is warm, creamy, and fragrant. Do not bring the pesto sauce to a boil.
7. Add the drained rigatoni directly to the skillet and toss gently until evenly coated.
8. Gradually add 1/4–1/2 cup of the reserved pasta water, tossing as you go, until the sauce becomes silky and coats the pasta.
9. Stir in the grated Parmesan and black pepper. Add the optional red pepper flakes and toss until combined.
10. Gently fold most of the roasted zucchini into the pasta, reserving a few golden pieces for the top.
11. Transfer the lemon pesto rigatoni to a large serving platter or divide between individual bowls.
12. Tear the burrata into generous pieces and arrange it over the warm pasta, allowing the heat to gently soften the creamy center.
13. Top with the reserved roasted zucchini, fresh torn basil, grated Parmesan, toasted pine nuts, and extra lemon zest.
14. Drizzle lightly with extra-virgin olive oil and serve immediately. Add an extra squeeze of fresh lemon if desired.
Notes
Cook the rigatoni just until al dente so it holds its shape and texture in the creamy sauce. Reserve pasta water before draining because its starch helps create a smooth, silky pesto sauce. Keep the pesto and cream over low heat and avoid boiling to preserve the fresh basil flavor. Give the zucchini plenty of space on the baking sheet so it roasts and caramelizes instead of steaming. Use fresh lemon juice and zest for the brightest flavor. Add the burrata at the end so its creamy center remains soft and luxurious. Toast the pine nuts briefly before serving to bring out their aroma and flavor. Penne, ziti, fusilli, or other short pasta shapes can be substituted for rigatoni. For a lighter sauce, replace the heavy cream with half-and-half or use additional reserved pasta water. A good-quality refrigerated or jarred basil pesto works well in this recipe. Fresh mozzarella, stracciatella, or creamy ricotta can be used instead of burrata. The roasted zucchini can be prepared a few hours ahead and refrigerated. Reheat briefly before adding it to the pasta. Store leftovers 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. For extra protein, serve with grilled chicken, shrimp, or crispy roasted chickpeas. Pair with a simple arugula salad, roasted vegetables, or warm garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian