Description
A comforting yet sophisticated dish featuring al dente pasta with vibrant zucchini and earthy mushrooms, coated in rich pesto and topped with creamy burrata.
Ingredients
Scale
- 8 oz Pasta (spaghetti, linguine, or gluten-free)
- 2 medium Zucchini, sliced
- 1/2 cup Pesto Sauce (homemade or store-bought)
- 1 cup Mushrooms, sliced
- 8 oz Burrata cheese
- 4 tbsp Butter
- 1/2 cup Walnuts, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the pasta according to package instructions until al dente, ensuring to salt the boiling water generously.
- Melt butter in a skillet over medium heat, then add chopped walnuts, stirring frequently for about 3-4 minutes until golden brown.
- Add sliced mushrooms and zucchini to the skillet; sauté until soft and golden, about 5-7 minutes.
- Stir in the pesto sauce with the cooked pasta, tossing to coat and warm through for another 2 minutes.
- Serve topped with burrata, extra walnuts, and a sprinkle of salt and pepper.
Notes
This dish is wonderfully adaptable; consider substituting zucchini for asparagus or bell peppers, and pine nuts can replace walnuts.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg