Lemon Arugula Pasta with Burrata
Recipe from Two Peas and Their Pod
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!
- 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.