Description
Burrata pasta with roasted tomatoes, basil, and corn is a vibrant and creamy dish featuring sweet blistered tomatoes, juicy corn, and fresh basil tossed with pasta and topped with luscious burrata cheese.
Ingredients
- 2 cups cherry or grape tomatoes
- 1 cup fresh corn kernels (or frozen, thawed)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- 12 oz pasta (spaghetti, rigatoni, or orecchiette)
- 1/2 cup reserved pasta water
- 1/4 cup fresh basil leaves, torn
- 2 balls burrata cheese, torn into halves
- Crushed red pepper flakes (optional)
- 1 tsp lemon zest or 1 tbsp lemon juice (optional)
Instructions
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss tomatoes, corn, garlic, olive oil, salt, and pepper. Roast for 20–25 minutes until tomatoes blister and corn caramelizes.
- Cook pasta in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
- Return pasta to the pot and toss with roasted tomato-corn mixture, adding reserved pasta water as needed.
- Stir in fresh basil, season with salt, pepper, and optional red pepper flakes or lemon zest.
- Plate pasta and top each serving with a portion of burrata.
- Drizzle with olive oil and garnish with extra basil. Serve immediately.
Notes
- Add grilled chicken or shrimp for extra protein.
- Substitute burrata with fresh mozzarella or ricotta if needed.
- Use balsamic glaze for a sweet finish.
- Roast extra garlic cloves for deeper flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 6g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 35mg
