Description
12 oz pasta (linguine, fettuccine, or penne)
2 cups cherry tomatoes, halved
3 cloves garlic, minced
2 tablespoons olive oil
2 ½ cups vegetable broth or water
½ teaspoon salt
¼ teaspoon black pepper
½ cup pesto (homemade or store-bought)
Zest and juice of 1 lemon
1 ball burrata cheese, torn into pieces
¼ cup grated Parmesan cheese
¼ cup fresh basil leaves, chopped
Directions:
In a large pot or deep skillet, heat olive oil over medium heat. Add garlic and cherry tomatoes, sautéing for 2-3 minutes until fragrant.
Add pasta, vegetable broth, salt, and black pepper. Bring to a simmer and cook, stirring occasionally, until the pasta is al dente and the liquid has mostly
absorbed (about 10-12 minutes).
Stir in the pesto, lemon zest, and lemon juice, tossing everything to coat.
Remove from heat and top with torn burrata pieces, Parmesan cheese, and fresh basil.
Serve immediately, letting the burrata melt into the warm pasta.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 450 kcal per serving
Servings: 4
