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Pasta primavera with spaghetti noodles, a ball of burrata and fresh green spring vegetables on a white plate with a grey linen napkin on the side on a white wooden table.

Pasta Primavera with Burrata

zucchini, snap peas, asparagus

STARS

Coat spaghetti in a bright lemon garlic olive oil sauce and top it with a fresh blend of zucchini, snap peas, asparagus, and English peas. The indulgent addition of creamy burrata turns this seasonal dish into a five-star celebration—top with the toasted pine nuts and dive into spring.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Ingredients

Lemon Garlic Pasta Sauce

  • 1 head garlic
  • 2 lemons, juiced
  • ½ cup grated parmesan
  • ½ teaspoon chile flakes
  • 1 cup olive oil
  • Salt and pepper to taste

Pasta Primavera with Burrata

  • 8 ounces spaghetti
  • 2 zucchini, sliced into ¼ inch half-moons
  • 1 bunch asparagus, sliced into 2-inch pieces
  • 1 cup snap peas
  • 1 cup frozen peas
  • 2 balls burrata, halved
  • ¼ cup pine nuts
  • Chopped parsley, for garnish
Directions
1
Preheat the oven to 400°F. Place the garlic in tin foil, drizzle with olive oil, fold to enclose, and roast until very tender and fragrant, about 20 minutes. 
2
Remove the roasted garlic cloves from the head and place in a blender or food processor, along with the lemon, parmesan and chile flakes. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper.
3
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
4
Place 1 inch of water and a metal steamer in a large pot. Place the zucchini, asparagus and snap peas into the steamer. Bring to a simmer and steam, covered, until the vegetables are bright green and crisp-tender, about 5 minutes. Drain the vegetables and run under cold water to stop the cooking process. 
5
Add the vegetables and sauce to the pasta in the pot and toss to coat. 
6
Divide the pasta and vegetables between plates, top with half of a burrata ball, pine nuts and parsley. 

Pasta Primavera with Burrata

zucchini, snap peas, asparagus

STARS

Coat spaghetti in a bright lemon garlic olive oil sauce and top it with a fresh blend of zucchini, snap peas, asparagus, and English peas. The indulgent addition of creamy burrata turns this seasonal dish into a five-star celebration—top with the toasted pine nuts and dive into spring.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Lemon Garlic Pasta Sauce

  • 1 head garlic
  • 2 lemons, juiced
  • ½ cup grated parmesan
  • ½ teaspoon chile flakes
  • 1 cup olive oil
  • Salt and pepper to taste

Pasta Primavera with Burrata

  • 8 ounces spaghetti
  • 2 zucchini, sliced into ¼ inch half-moons
  • 1 bunch asparagus, sliced into 2-inch pieces
  • 1 cup snap peas
  • 1 cup frozen peas
  • 2 balls burrata, halved
  • ¼ cup pine nuts
  • Chopped parsley, for garnish

Directions

1
Preheat the oven to 400°F. Place the garlic in tin foil, drizzle with olive oil, fold to enclose, and roast until very tender and fragrant, about 20 minutes. 
2
Remove the roasted garlic cloves from the head and place in a blender or food processor, along with the lemon, parmesan and chile flakes. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper.
3
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
4
Place 1 inch of water and a metal steamer in a large pot. Place the zucchini, asparagus and snap peas into the steamer. Bring to a simmer and steam, covered, until the vegetables are bright green and crisp-tender, about 5 minutes. Drain the vegetables and run under cold water to stop the cooking process. 
5
Add the vegetables and sauce to the pasta in the pot and toss to coat. 
6
Divide the pasta and vegetables between plates, top with half of a burrata ball, pine nuts and parsley.