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Pasta Burrata with Roasted Summer Vegetables

Pasta Burrata with Vegetables – An easy summer recipe made with roasted veggies like zucchini and tomatoes, all tossed with fresh basil and topped with creamy burrata cheese.

Spaghetti with veggies and cheese.

Why We Love This Easy Pasta Recipe

The combination of savory roasted vegetables and tender spaghetti is a delicious base to enjoy creamy and luxurious burrata cheese. Because, let’s be clear… yes the produce and pasta are delicious, but the cheese is the true star of the show here!

This fabulously easy Burrata Pasta recipe features a mix of roasted vegetables that create a simple yet amazingly flavorful pan sauce with garlic, red wine, and olive oil. Toss with spaghetti (or bucatini or fettuccini) and top with generous chunks of fresh soft cheese for a summer dish that’s hearty without being too heavy.

What is the difference between burrata and mozzarella?

Mozzarella is a more firm cheese that slices well and has a lovely mild flavor. Burrata tastes very similar, however, it is a softer cheese. The texture is like mozzarella on the outside and ricotta in the center.

Top down view pasta burrata with roasted summer vegetables.

Ingredients You Need

  • Cherry tomatoes – or grape tomatoes, halved
  • Zucchini – sliced
  • Summer squash – sliced
  • Mini bell peppers – sliced
  • Garlic – whole head with skin
  • Olive oil – or other high heat and neutral-flavored oil
  • Red wine – something light like Pinot Noir
  • Spaghetti – or other preferred pasta
  • Burrata balls – split in half
  • Basil – fresh and left whole
  • Salt and pepper – to taste

Pro Tip: You can swap and use any fresh summer vegetables you like to make this burrata pasta recipe! Just be sure to slice them thin, so they roasted evenly.

Where to buy burrata cheese

Typically this cheese can be found at most chain and specialty grocery stores in the fresh cheese section.

Spoon scooping creamy burrata cheese on top of spaghetti and vegetables.

How to Make Burrata Pasta with Roasted Veggies

Preheat the oven to 400°F and prep the veggies: Chop the fresh produce and spread it out on a large rimmed baking sheet. Trim off the top of the head of garlic so the cloves are exposed. Place the head of garlic on the baking sheet with the vegetables. Drizzle the top of the garlic and all the vegetables with olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of cracked black pepper.

Sheet pan with piles of slices zucchini, summer squash, tomatoes, peppers, and garlic.

Roast the vegetables for 30-35 minutes. Gently flip the vegetables over and spread them out in an even layer.

Roasted summer vegetables on a sheet pan.

Then pour the wine over the vegetables and roast for another 5 to 10 minutes.

Hand pouring sauce base on roasted summer vegetables.

Meanwhile, place a large pot of salted water over high heat. Bring to a boil. Cook the pasta as directed on the package, to al dente.

Before draining, scoop out ½ cup of pasta water for later use. Then drain the pasta and place it in a large serving bowl or on a rimmed platter.

Bowl of cooked spaghetti.

Once the roasted vegetables come out of the oven, squeeze the soft roasted garlic cloves out of the papery skins.

Hand squeezing out roasted garlic cloves over the pan of roasted veggies.

Scoop the roasted vegetables and garlic over the pasta.

Get the Complete Recipe for Pasta Burrata with Summer Vegetables Below. Enjoy!

Pouring veggies and sauce over the spaghetti.

Then top with fresh basil leaves.

Basil on top of the burrata pasta.

Gently toss the pasta to coat the pasta and evenly distribute the vegetables. If needed, add a little splash of pasta water to the sauce to loosen it up.

Tossed pasta and veggies in a large bowl.

Break the burrata balls in half to expose the soft interiors. Place them strategically over the top of the pasta.

Hand adding ball of burrata cheese to the dish.

Sprinkle the burrata balls with salt and pepper.

Burrata pasta recipe final view of the dish.

Serve Suggestions

Serve the burrata pasta warm with your favorite Italian-inspired sides.

For a refreshing summertime dinner pair the dish with a light salad, like a classic Caesar salad or a simple green salad with homemade balsamic vinaigrette.

And don’t forget the breadsticks or garlic bread!

Top down pasta with burrata and summer roasted vegetables.

Frequently Asked Questions

What other roasted summer vegetables can you use in this recipe?

You can swap and use any fresh vegetables you like! We use zucchini, summer squash, mini bell peppers, and cherry tomatoes in our version. But the dish is also delicious with roasted asparagus, mushrooms, and/or eggplant.

Just be sure to slice the veggies thin, so they roast evenly.

What types of pasta is best to make the dish?

I love classic spaghetti… However, other hearty noodles are great as well! Try the recipe with bucatini, fettuccini, penne, or farfalle pasta.

Can you make this recipe with sautéed vegetables?

Yes, you can sauté the veggies over medium-high heat instead of roasting them. Keep in mind this will slightly change the flavor of the dish.

Does burrata cheese melt?

Indeed it does! The soft cheese will melt beautifully over the hot pasta. Not to the degree of, say, shredded mozzarella. But it will become softer, slightly creamy, and stretchy when it becomes warm.

How long does leftover pasta with burrata last in the fridge?

The pasta tossed with roasted summer vegetables will keep well for up to 3 days in the fridge. I recommend keeping the cheese in a separate container until ready to reheat the pasta and serve.

Close view fork twisting pasta and cheese.

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5 from 5 votes
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Burrata Pasta with Roasted Summer Vegetables

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
An easy summer recipe made with roasted veggies like zucchini and tomatoes, all tossed with fresh basil and topped with creamy burrata cheese.
Servings: 4 – 6 servings

Ingredients

  • 12 ounces cherry tomatoes halved (or grape tomatoes)
  • 1 zucchini sliced
  • 1 summer squash sliced
  • 1 cup sliced mini bell peppers
  • 1 head garlic
  • 3 tablespoons olive oil
  • ½ cup red wine preferably a light wine, like Pinot Noir
  • 16 ounces dried spaghetti
  • 8 ounces burrata balls
  • 1 cup fresh basil leaves
  • Salt and pepper

Instructions

  • Preheat the oven to 400°F. Chop the fresh produce and spread it out on a large rimmed baking sheet. Trim off the top of the head of garlic so the cloves are exposed. Place the head of garlic on the baking sheet with the vegetables. Drizzle the top of the garlic and all the vegetables with olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of cracked black pepper.
  • Roast the vegetables for 30-35 minutes. Gently flip the vegetables over and spread them out in an even layer. Then pour the wine over the vegetables and roast another 5 to 10 minutes.
  • Meanwhile, place a large pot of salted water over high heat. Bring to a boil. Cook the pasta as directed on the package, to al dente. Before draining, scoop out ½ cup of pasta water for later use. Then drain the pasta and place it in a large serving bowl or on a rimmed platter.
  • Once the roasted vegetables come out of the oven, squeeze the soft roasted garlic cloves out of the papery skins. Scoop the roasted vegetables and garlic over the pasta, then top with fresh basil leaves. Gently toss the pasta to coat the pasta and evenly distribute the vegetables. If needed, add a little splash of pasta water to the sauce to loosen it up.
  • Break the burrata balls in half to expose the soft interiors. Place them strategically over the top of the pasta. Sprinkle the burrata balls with salt and pepper. Serve warm.

Notes

You can swap and use any fresh summer vegetable you like! Just be sure to slice them thin, so they roasted evenly.
The pasta tossed with roasted summer vegetables will keep well for up to 3 days in the fridge. I recommend keeping the cheese in a separate container until ready to reheat the pasta and serve.

Nutrition

Serving: 2cups, Calories: 724kcal, Carbohydrates: 95g, Protein: 27g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 40mg, Sodium: 24mg, Potassium: 832mg, Fiber: 6g, Sugar: 9g, Vitamin A: 2492IU, Vitamin C: 85mg, Calcium: 366mg, Iron: 3mg
Course: dinner, Main, Main Course, Pasta
Cuisine: American, Italian
Author: Sommer Collier

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5 comments on “Pasta Burrata with Roasted Summer Vegetables”

  1. Oh, I liked this so much. I could have eaten the roasted vegetables all by themselves, but I did finish the recipe with the pasta and burrata. This will go into regular rotation. What a great way to use up a lot of extra summer vegetables.

  2. This was so good. I was originally planning on this lasting me four days but I finished it in 3 because each time I had to go back and get some more.

  3. This is the ideal summer pasta. So light and the burrata adds the perfect creaminess!

  4. This is delicious! My husband raved over how fabulous this pasta was!

  5. This recipe is amazing and I cannot wait to make it again for the whole family! thank you so much for sharing!