Burst Tomato-and-Zucchini Pasta with Burrata: A 15-Minute Weeknight Recipe

# Why this works for busy weeknights This recipe is built to feel intentional while taking about 15 minutes of prep and roughly 15 minutes of cook time. It leans on simple technique rather than extra ingredients: tomatoes provide the sauce, zucchini gives texture, and burrata creates creaminess without making a formal cream sauce.

# Core ingredient choices Short pasta: Choose a short shape (penne, rigatoni, cavatappi) that catches tomato bits and torn cheese. The author prefers a higher-protein pasta such as chickpea penne so the vegetarian meal is more satisfying.

Cherry tomatoes: Blistering whole cherry tomatoes in oil until their skins split produces a jammy sauce when you crush some with a spoon. That sauce lightly coats the pasta.

Zucchini: Sliced into half-moons and seared in a hot skillet, zucchini becomes golden and caramelized instead of watery.

Burrata: A whole ball placed on top and torn open at the table releases a creamy center that melds with warm pasta and tomatoes.

# Step-by-step, focused

1. 1Boil a large pot of generously salted water and cook the pasta per package directions, checking early since protein pastas can cook faster. Reserve pasta water if needed.
2. 2Heat 2 tablespoons olive oil in a large skillet over medium-high. Arrange zucchini in a single layer, season, and leave undisturbed until golden on both sides. Transfer to a plate to avoid overcooking.
3. 3Add the remaining 2 tablespoons olive oil and the cherry tomatoes to the skillet. Cook until blistered and beginning to burst.
4. 4Add thinly sliced garlic and red pepper flakes for about one minute, then use the back of a wooden spoon to gently crush some tomatoes so juices form a glossy, jammy sauce.
5. 5Drain the pasta and add it to the skillet with the zucchini. Toss to coat in the tomato sauce.

1. 1Transfer to a serving bowl, place an 8-ounce ball of burrata on top, and tear it open so the creamy center spills into the warm pasta. Finish with a drizzle of olive oil, flaky sea salt, black pepper, extra basil, and grated Parmesan.

# Practical tips and troubleshooting

• Protein pasta cooks differently: start checking a minute or two early to avoid overcooking.
• Sauce consistency: crushing some tomatoes releases juices that combine with olive oil and garlic into a glossy sauce. Reserve a splash of pasta water if you need to loosen the sauce.
• Serving: tear the burrata at the table so its warm, creamy center spreads into the pasta.

# Ingredients at a glance

• 1 box higher-protein short pasta (penne recommended)
• 4 tbsp extra-virgin olive oil, divided
• 2 medium zucchini, sliced into half-moons
• 3 cups cherry tomatoes
• 3 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1 lemon
• 1/2 cup fresh basil leaves
• 8 ounces burrata
• Kosher salt, black pepper, flaky sea salt, grated Parmesan

# Why you can simplify or adapt The recipe is flexible: swap short pasta shapes, use other quick vegetables, or skip Parmesan for a fully vegetarian finish. The structure — sear vegetable, blister tomatoes, toss with pasta, finish with citrus/basil and burrata — preserves the balance of texture and flavor while staying fast.