Burrata Pasta with Zucchini, Corn, and Tomatoes is a light, creamy summer pasta that’s simple to prepare and full of fresh flavor. Made with zucchini, grape tomatoes, sweet corn, and marinara, this vegetarian dish is perfect for a warm evening. Finish with fresh basil, a drizzle of olive oil, and freshly cracked pepper for an elegant touch.
Serve with crescent roll garlic knots for a satisfying Italian-inspired meal.
A light & creamy pasta dish perfect for summer…
If burrata is on a menu, I usually order it—its silky interior and mild flavor are irresistible. I don’t use it at home as often as I should, but it’s an ideal pairing for bright, seasonal vegetables. In this recipe the paste is loaded with zucchini, sweet grape tomatoes, and corn, all tossed in a simple marinara-based sauce. The burrata adds rich creaminess that elevates the whole dish.
Serve a generous bowl topped with torn basil leaves, a splash of good olive oil, and a few turns of cracked pepper. It’s fresh, satisfying, and perfect for sharing.
Ingredients needed…
This Burrata Pasta uses straightforward, fresh ingredients for a bright summer meal.
- Pasta: 3 cups dry pasta (about 10.5 oz); penne works well.
- Zucchini: 1 medium, chopped.
- Tomatoes: 1 cup grape or cherry tomatoes, halved.
- Shallot: 1 small, finely diced (or use a small yellow onion).
- Garlic: 3 cloves, minced.
- Corn: 1/2 cup (fresh, canned, or frozen all work).
- Olive oil: 2 tablespoons for sautéing.
- Italian seasoning: 1 teaspoon.
- Marinara sauce: 1 1/4 cups of your favorite jarred sauce.
- Parmesan: 1/2 cup, stirred into the sauce for creaminess.
- Pasta water: Reserve 1/4 cup to loosen the sauce if needed.
- Burrata: 8 oz, torn and placed on top before serving.
- Fresh basil: Optional, for finishing.
- Salt & pepper: To taste.
Substitutions and variations
This recipe is flexible—swap ingredients to suit your pantry or preferences.
- Pasta: Use any shape you like—spaghetti, rigatoni, or farfalle are great alternatives.
- Shallot: Replace with a small yellow onion if needed.
- Zucchini: Substitute with summer squash, bell peppers, or eggplant.
- Corn: Peas make a nice swap, or omit if preferred.
- Burrata: If you don’t have burrata, use fresh mozzarella, ricotta, or extra Parmesan for a creamy finish.
How to make Burrata Pasta with Zucchini, Corn, and Tomatoes…
This pasta comes together quickly: chop, sauté, simmer, and toss.
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1/4 cup of the pasta cooking water before draining.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the minced garlic and diced shallot and sauté 3–5 minutes until fragrant and softened.
- Add the chopped zucchini, halved tomatoes, corn, Italian seasoning, salt, and pepper. Cook about 8–10 minutes, stirring occasionally, until the vegetables are tender.
- Lower the heat, stir in the marinara sauce and Parmesan, and let the mixture simmer until the cheese melts and the sauce is heated through.
- Toss the drained pasta into the sauce. If the sauce seems thick, add a splash of the reserved pasta water to reach a creamy consistency. Simmer together a few minutes to meld flavors.
- Transfer to a serving bowl and top with torn or whole burrata. Garnish with fresh basil, a drizzle of olive oil, and cracked black pepper. Serve immediately.
Enjoy this fresh, summery pasta while the burrata is still silky and warm.
Frequently Asked Questions
What is burrata cheese?
Burrata is a fresh Italian cheese made from cow’s milk. It has a solid outer shell similar to mozzarella and a creamy interior filled with stracciatella and cream. The texture is soft and indulgent, with a mild, milky flavor.
Can I use canned or frozen corn?
Yes. Fresh corn off the cob is lovely in season, but canned or frozen corn works well and keeps the recipe convenient year-round.
Which marinara should I use?
Use any quality store-bought marinara you enjoy. If you prefer, make a simple homemade tomato sauce and use that instead to keep the dish lighter or more customized to your taste.
How do I store leftovers?
Store the pasta in an airtight container in the refrigerator for up to one week. Keep any leftover burrata separate and add it fresh when reheating.
How do I reheat this pasta?
Reheat gently in the microwave or on the stove over low heat, adding a splash of water or olive oil if needed. Add fresh burrata after warming so it stays creamy.
More summer recipe ideas
- Avocado Corn Salad
- Healthy Sun Dried Tomato Pasta with Spinach
- Tortellini Caprese Salad
- Tomato & Goat Cheese Bruschetta
- Baked Parmesan Herb Crusted Salmon
- Chicken Caprese Pasta
- Healthy Pasta Primavera
- Spinach & Feta Turkey Burgers
- Greek Orzo Pasta Salad
Connect with me!
If you make this Burrata Pasta or any of my other recipes, I’d love to see your recreations—tag @wellnessbykay on Instagram so I can view and share your photos.
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Burrata Pasta with Zucchini, Corn, and Tomatoes
- Kayla Berman
- 15 Minutes
- 30 Minutes
- 45 minutes
- 4 Servings
- Dinner
- Stovetop
- Italian
- Vegetarian
Description
Burrata Pasta with Zucchini, Corn, and Tomatoes is a light, creamy summer pasta recipe made with zucchini, grape tomatoes, sweet corn, and marinara. This vegetarian, easy-to-make dish is delicious served with fresh basil, olive oil, and cracked pepper.
Ingredients
- 3 cups penne pasta, dry (about 10.5 oz)
- 1 zucchini, chopped
- 1 cup grape tomatoes, halved
- 1 shallot, diced finely
- 3 garlic cloves, minced
- 1/2 cup corn
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 1/4 cup marinara sauce
- 1/2 cup parmesan cheese
- 1/4 cup pasta water (reserved)
- 8 oz burrata
- Fresh basil, to garnish
Instructions
- Start by boiling the pasta according to the package instructions.
- Heat olive oil in a large pan over medium-high heat. Add garlic and shallot and sauté 3–5 minutes until soft and fragrant.
- Add zucchini, tomatoes, corn, Italian seasoning, salt, and pepper. Sauté about 10 minutes until vegetables are tender.
- Reduce heat, stir in marinara and Parmesan, and simmer until the cheese melts into the sauce.
- Drain the pasta and add it to the sauce. Add reserved pasta water if needed and simmer a few minutes to meld flavors.
- Transfer to a large bowl, top with burrata, fresh basil, a drizzle of olive oil, and cracked pepper.
- Enjoy!