Zucchini Cream Mezzi Rigatoni with Roasted Tomatoes & Burrata

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

Zucchini Cream:

• 2 medium zucchini, sliced

• 2 tbsp. extra virgin olive oil

• 4 garlic cloves, minced

• 1/2 tsp. red chili flakes

• 1/2 cup Parmigiano Reggiano, finely grated

• 1/4 cup smoked scamorza or pecorino fiore sardo (optional if you want a slight smoky flavor)

• 2 sprigs of basil

• Juice of 1/2 lemon

• Salt to taste

  
  

Zucchini Cream Rigatoni:

• 1/2 lb. mezzi rigatoni

• 1 cup zucchini cream

• 1/2 cup Parmigiano Reggiano, finely grated

• 2 pints cherry tomatoes

• 2 tbsp. extra virgin olive oil

• 4 oz. burrata

• Basil for garnish

• Salt to taste

• Pasta water as needed

Directions:

1. Preheat the oven to 400°F.

2. Add the cherry tomatoes to an oven-safe dish. Drizzle with 2 tbsp. olive oil and salt to taste.

3. In a separate oven-safe dish or baking sheet, add the zucchini and sprinkle the minced garlic, 2 tbsp. olive oil, salt and red chili flakes over top. Roast both the tomatoes and zucchini in the oven for about 20-30 minute until soft.

4. Meanwhile, bring a large pot of water to a boil.

5. When the roasted tomatoes and zucchini are done cooking, remove from the oven. Set the tomatoes aside.

6. Add the roasted zucchini to a blender along with along with the remaining ingredients. Blend until smooth. Add more salt to taste.

7. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

8. Strain the pasta and add to a large sauté pan along with the zucchini cream and 1/4 cup of pasta water. Toss over medium-low heat.

9. Stir in the Parmigiano and toss again, adding more pasta water as needed.

10. Plate and top with the roasted cherry tomatoes, burrata and basil.