Lemon Arugula Pasta with Burrata

By Maria Lichty

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Lemon Arugula Pasta with Burrata-You only need seven ingredients and 30 minutes to make this quick and easy pasta with lemon, arugula, and burrata cheese. 

Lemon Arugula Pasta with Burrata Cheese

We made it to Friday and I am ready for my pajamas, Netflix, and a big bowl of this Lemon Arugula Pasta with Burrata. It may sound like a boring Friday night to you, but I live for lazy Friday nights. I am a home body at heart and I love nights when I can curl up in my cozy sweats and watch a good show with good food. I would much rather stay in than go out.

Lemon Arugula Pasta with Burrata Recipe

Now that we have two crazy boys we do date nights in a lot. We put the boys to bed early, shhhh don’t tell them it’s early, they can’t tell time yet, so it works:) After they are in bed, we make a special dinner and watch binge watch a Netflix show or turn on a movie.

Josh might not appreciate my sweats, but he sure does appreciate my cooking. This pasta just as good as any restaurant dish, maybe even better:) It is a great date night in dish…or any night dish.

Lemon Arugula Pasta with Burrata Recipe

You only need seven ingredients to make this recipe and it can be ready in 30 minutes. I use DeLallo’s organic whole wheat pasta because it is the best! Josh never turns up his nose at this whole wheat pasta. It is the good stuff. I go all out for date night in:) Any pasta shape will work, but this time I used rigatoni. I like the big tube-shaped noodles.

Lemon Arugula Pasta with Burrata Recipe

The pasta sauce is simple-olive oil, garlic, shallot, lemon, arugula, and burrata cheese. If you haven’t tried burrata, you really need to and I suggest you start with this pasta. The cheese is so creamy and is the perfect sauce for the pasta. I add it to the pasta when it is warm so it melts all over the noodles and creates a cheesy sauce.

Lemon Arugula Pasta with Burrata Recipe

I also add sprinkle of crushed red pepper flakes because Josh likes things spicy. Our date nights are hot, hot, hot…ha! One bite of this pasta and he forgets all about the sweats I am wearing. I win Josh over with my food all of the time.

Enjoy a night in and make this Lemon Arugula Pasta with Burrata. You will be glad you stayed home.

And make sure you check out DeLallo’s new website. I am loving the fresh new look!

Lemon Arugula Pasta with Burrata Recipe

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Lemon Arugula Pasta with Burrata

You only need seven ingredients and 30 minutes to make this simple and flavorful pasta dish. It is great for busy weeknights, easy entertaining, or date nights in!
3.75 from 39 votes


  • 1 pound DeLallo Organic Whole Wheat Rigatoni
  • 2 tablespoons olive oil
  • 1 small shallot minced
  • 3 large garlic cloves minced
  • Zest of 1 large lemon
  • Juice of 2 large lemons
  • 5 cups baby arugula
  • 8 ounces burrata cheese cut into 1-inch chunks
  • Salt and black pepper to taste
  • Crushed red pepper flakes for serving, optional


  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat the olive oil in heavy large skillet over medium heat. Add the shallot and garlic; sauté until soft, about 2 minutes. Add the lemon zest.
  • Drain the pasta, reserving about 3/4 cup of the pasta water. Pour pasta into the skillet. Add the lemon juice and arugula. Add the reserved pasta water and gently toss until arugula is wilted, about 1 minute. Top with burrata cheese and gently stir until cheese is melted. Season with salt and black pepper, to taste.
  • Place pasta into serving bowls or plates and top with crushed red pepper, if desired. Serve warm.

Have you tried this recipe?

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This post is sponsored by DeLallo, but our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible. 

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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3.75 from 39 votes (27 ratings without comment)

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  1. I love the simplicity of this pasta and using Burrata is genius! Never tried it in pasta but it is one of my fav cheese so now I have to make this. Thanks for sharing.

  2. Where can I buy burrata cheese? I have access to trader Joe’s, fresh market and whole foods. I have never seen this at my local grocery store.

    1. 2 stars
      Was so looking forward to this but I was so disappointed. Followed all the instructions but ended up with a huge clump of arugula and burrata, not incorporated into the pasta at all.

  3. Could you use another cheese, maybe fresh mozzarella instead? I have everything to try this except Burrata and would hate to make a special trip

    1. Fresh mozzarella will work, it won’t be as creamy as the burrata but still good!

    1. 5 stars
      Burrata imagines a delicate fresh mozzarella shell filled with heavy cream and soft cheese curds. Like the mozz. didn’t solidify. It’s rich creaminess cannot be overstated or duplicated. My 10 year old likes it with thick, hot toasted Italian bread or baguettes with fresh tomato and pesto, or drizzled with balsamic.

  4. 4 stars
    Loved this pasta dish! I halfed the recipe and used as a side with a spatchcock grilled chicken. Next time I make I will add the cheese prior to the arugula. Thank you for sharing 🙂

  5. I was soo looking forward to trying this recipe. I am a huge fan of Burrata Cheese and Arugula. The flavor combination with the Lemon, the Lemon Zest and Garlic was perfect. My only complaint is the Burrata Cheese was very hard to incorporate into the pasta to become a sauce even with adding the pasta water. Did anyone else have a similar result?

  6. This sounds so yummy and I want to make it this week! Is it possible to use spinach vs arugula? Or will that mess up the flavors?

    1. 4 stars
      The flavors were great! My only problem was that the burrata didn’t melt! It coagulated into separate harder pieces and I don’t know why, any ideas?

  7. Its really good! I added some Parmesan so it was saltier. I think it could use maybe some crisp prosciutto in it! But really good!

  8. What would be a good substitute for the burrata here? I am not a fan of that cheese but still want a creamy pasta! Maybe ricotta?

  9. 1 star
    I was so very looking forward to this… All ingredients we love! However the burrata and arugula formed into a tight rubbery ball. All we were left with was some watery lemony sauce and pasta. What a waste.

  10. 5 stars
    This was so easy and delicious! Had some fresh arugula from the farmer’s market and this recipe was a pleasant change to the typical salad. From the other reviews, that had trouble with the cheese, I had luck putting the burrata in at the very end and doing so a little at a time. Thank you, will definitely make this again and again!

  11. 1 star
    I wish I could upload a photo lol. Idk what kind of burratta you’re buying. I got a blob of cheese with cheese tinged water for sauce. Did you mean boursin cheese??

  12. 1 star
    Same experience as another review- the cheese and arugula just clumps together. Followed the instructions and tried using more pasta water but it didn’t help.

  13. 1 star
    The taste was there but the burrata and arugula made a gloopy mess that wouldn’t untangle and spread into the pasta. Disappointed.

  14. 2 stars
    Man I was excited to try this and then was skeptical after reading the comments but already had the ingredients so I went for it. I tried to add the cheese last like one comment mentioned but to no avail. One giant gloopy clump of cheese and wilted arugula. I just don’t think mozarella cheese of any sort would work bc it’s so stringy. Maybe if you add the arugula last and let the cheese melt first?

    I ended up salvaging the meal by pulling out the clumpy cheese and arugula and adding Parmesan. Not bad. But won’t be doing this one again unfortunately.

  15. This is one of my all time favorite dishes. It’s quick, easy, and delicious. It takes like summer no matter when I make it.