Lemon Arugula Pasta with Burrata
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
3.75 out of 5 stars
(39)
Ingredients
- 1 pound DeLallo Organic Whole Wheat Rigatoni
- 2 tablespoons olive oil
- 1 small shallot (minced)
- 3 large garlic cloves (minced)
- Zest of 1 large lemon
- Juice of 2 large lemons
- 5 cups baby arugula
- 8 ounces burrata cheese (cut into 1-inch chunks)
- Salt and black pepper (to taste)
- Crushed red pepper flakes (for serving, optional)
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Preparation
Step 1
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Step 2
Meanwhile, heat the olive oil in heavy large skillet over medium heat. Add the shallot and garlic; sauté until soft, about 2 minutes. Add the lemon zest.
Step 3
Drain the pasta, reserving about 3/4 cup of the pasta water. Pour pasta into the skillet. Add the lemon juice and arugula. Add the reserved pasta water and gently toss until arugula is wilted, about 1 minute. Top with burrata cheese and gently stir until cheese is melted. Season with salt and black pepper, to taste.
Step 4
Place pasta into serving bowls or plates and top with crushed red pepper, if desired. Serve warm.
Step 5
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