Zucchini Pasta with Basil-Spinach Pesto & Burrata

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

• For the pesto:

  • 1 handful fresh basil leaves

  • 1 handful fresh spinach leaves

  • 2–3 garlic cloves, peeled

  • ¼ cup pine nuts

  • Zest of 1 lemon

  • ½ cup extra-virgin olive oil (plus more for drizzling)

  • Kosher salt, to taste

  • Pepper, to taste

• For the pasta:

  • 2 medium zucchini, shredded

  • ½ cup grated Pecorino Romano cheese

  • 12 oz pasta of choice

  • ½ cup reserved pasta cooking water

  • Fresh burrata, for garnish

  • Flaky sea salt, to taste

  • Freshly cracked black pepper, to taste

  • Extra lemon zest, for garnish

  • Red chili flakes, to taste

Instructions

1. Prepare the greens:
   Bring a small pot of water to a boil. Blanch the basil and spinach leaves for 10–15 seconds, then immediately transfer to an ice bath to shock. Drain well and squeeze out excess liquid.

2. Make the pesto:
   In a blender or food processor, combine the blanched basil and spinach, pine nuts, lemon zest, garlic cloves, extra-virgin olive oil, and a pinch of salt and pepper. Blend until smooth. Set aside.

3. Mix zucchini and pesto:
   In a large mixing bowl, combine the shredded zucchini, grated Pecorino Romano, and the prepared pesto. Toss until well coated.

4. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of the pasta water before draining.

5. Bring it together:
   In a large skillet over medium heat, add the cooked pasta along with the reserved pasta water. Stir in the zucchini-pesto mixture and cook together for 4–5 minutes, allowing the flavors to meld and the sauce to cling to the noodles.

6. Garnish & serve:
   Transfer to serving bowls. Top each portion with fresh burrata, a drizzle of olive oil, flaky sea salt, black pepper, lemon zest, red chili flakes and basil leaves. Serve immediately.