Burrata Pasta with Zucchini, Corn, and Tomatoes

Burrata Pasta with Zucchini, Corn, and Tomatoes is a light and creamy summer pasta recipe! Made with zucchini, grape tomatoes, sweet corn, and marinara sauce … this pasta dish is vegetarian, easy, and delicious. Serve with fresh basil, olive oil, and cracked pepper for the perfect meal!

Zucchini & Corn Pasta

A light & creamy pasta dish perfect for summer…

I am a big burrata fan. So much so that if I see it on a restaurant’s menu, I have to order it. No choice about it! But funny enough, I have not used it a ton in my own recipes or while cooking at home. It was way passed time I did so!

The smooth and rich cheese pairs absolutely perfectly here with this summer dish. The pasta itself is full of fresh zucchini, grape tomatoes, corn, and simple seasonings. It’s on the light side, so the cheese adds an unbeatable creaminess. A true match made in pasta heaven!

I recommend serving a big bowl of this recipe with fresh basil, a drizzle of olive oil, and cracked pepper on top. Trust me, you’ll never want to reach the bottom of the bowl.

Burrata Pasta with Zucchini, Corn, and Tomatoes

Ingredients needed…

Burrata Pasta is made with fresh, simple, and delicious ingredients! The result is a light dish bursting with flavor and perfect for summer.

  • Pasta: You can use 3 cups of any dry pasta you’d like in this recipe! I chose penne.
  • Vegetables: This recipe is made with some of my favorite summer vegetables … zucchini, corn, and tomatoes. You will need 1 zucchini, 1 cup of tomatoes, and 1/2 cup of corn.
  • Garlic & Shallot: Garlic and shallot give this recipe such an incredible flavor. Add 3 minced garlic cloves and 1 finely diced shallot.
  • Marinara Sauce: The base of this sauce is store bought marinara sauce. Use 1 1/4 cup of your favorite!
  • Parmesan Cheese: Parmesan cheese is mixed into this sauce to make it creamy and delicious. You will need 1/2 cup.
  • Burrata: The star of this recipe is burrata. Adding 8 oz on top completes the diss!
  • Olive Oil: You will need 2 tbsp of olive oil to sauté all the vegetables here.
  • Italian Seasoning: 1 tsp of Italian seasoning gives Burrata Pasta an extra oomph of flavor.
  • Salt & Pepper: Add salt & pepper to taste.
  • Fresh Basil: Fresh basil is optional, but a beautiful and flavorful addition.

Burrata Pasta substitutions…

There are a few basic ingredient swaps you could make to this dish in order to meet your personal preferences or needs!

Penne: You can replace the penne in this recipe with any pasta you’d like. I think spaghetti would be super fun!

Shallot: Shallot can be replaced with a small yellow onion.

Zucchini: I love the use of zucchini in this recipe, it is so perfect for summer! But if you are not a zucchini fan, you could pretty much replace it with any vegetable of your choice.

Corn: Don’t like corn? Try peas as a substitution. Or just leave them out completely!

Burrata: I love burrata with my whole heart, but I know some people do not. Like my mom! You could replace with classic mozzarella cheese, extra parmesan, or even ricotta if you want the same creamy delicious vibe.

Summer Pasta Recipe

How to make Burrata Pasta with Zucchini, Corn, and Tomatoes…

This recipe is such an easy pasta dinner to make! First, you’ll need to do a little vegetable chopping. Then all you do is boil your pasta, make your sauce, and combine. It’s easy as pie!

Start by boiling the pasta according to the package instructions.

Next add the olive oil, garlic, and shallot to a large pan on the stove over medium to high heat.  Sauté for about 3-5 minutes until soft and fragrant.

Then add in the zucchini, tomatoes, corn, Italian seasoning, salt, and pepper.  Sauté for 10 minutes.

Turn the heat lower. Add in the marinara sauce and parmesan cheese.  Let simmer until the parmesan cheese melts into the sauce.

Next drain your pasta and then add to the sauce.  Add the 1/4 cup pasta water if needed.  Let simmer for a few minutes to let all the flavors develop.

Transfer the pasta to a large bowl and add the burrata cheese on top.  Add fresh basil, a drizzle of olive oil, and cracked pepper.

Enjoy!

Burrata Pasta

Frequently Asked Questions

What is burrata cheese?

Burrata is a soft, fresh, Italian cheese made from cow’s milk. The outside is solid cheese and the inside is a soft texture made of Stracciatella and cream.

It’s like mozzarella but softer, more flavorful, and higher in calories.

Can I used canned or frozen corn in Burrata Pasta?

Yes, you can most definitely use canned or frozen corn. Corn fresh off the cob if of course delicious in summer, but if it is not summer or you simply do not have corn on the cob available to you … any kind will work!

What marinara sauce should I use?

You can use any marinara sauce of your choice. My favorites are Victoria or Rao’s.

How to store Burrata Pasta with Zucchini, Corn, and Tomatoes…

You can store Burrata Pasta in an airtight container in the refrigerator for about 1 week.

How to reheat this Light Pasta Dinner Recipe…

To reheat, simply place in the microwave for 60 seconds or a couple of minutes depending on the serving size.

I recommend keeping the burrata separate and adding on top once the pasta has already been warmed up.

Burrata Pasta with Zucchini, Corn, and Tomatoes

Love Burrata, Corn, & Zucchini Pasta? Check out more delicious summer recipes…

Connect with me!

If you make Burrata Pasta with Zucchini, Corn, and Tomatoes or any of my other recipes, I would absolutely love to know! Tag me @wellnessbykay on Instagram so I can see and share your recreations.

Corn Zucchini Tomato Burrata Pasta

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Burrata Pasta with Zucchini, Corn, and Tomatoes

Burrata Pasta with Zucchini, Corn, and Tomatoes is a light and creamy summer pasta recipe! Made with zucchini, grape tomatoes, sweet corn, and marinara sauce … this pasta dish is vegetarian, easy, and delicious. Serve with fresh basil, olive oil, and cracked pepper for the perfect meal!

  • Author: Kayla Berman
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale
  • 3 cups penne pasta, dry (about 10.5 oz)
  • 1 zucchini, chopped
  • 1 cup grape tomatoes, halved
  • 1 shallot, diced finely
  • 3 garlic cloves, minced
  • 1/2 cup corn
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 1/4 cup marinara sauce
  • 1/2 cup parmesan cheese
  • 1/4 cup pasta water
  • 8 oz burrata
  • Fresh basil

Instructions

  1. Start by boiling the pasta according to the package instructions.
  2. Next add the olive oil, garlic, and shallot to a large pan on the stove over medium to high heat.  Sauté for about 3-5 minutes until soft and fragrant.
  3. Then add in the zucchini, tomatoes, corn, Italian seasoning, salt, and pepper.  Sauté for 10 minutes.
  4. Turn the heat lower. Add in the marinara sauce and parmesan cheese.  Let simmer until the parmesan cheese melts into the sauce.
  5. Next drain your pasta and then add to the sauce.  Add the 1/4 cup pasta water if needed.  Let simmer for a few minutes to let all the flavors develop.
  6. Transfer the pasta to a large bowl and add the burrata cheese on top.  Add fresh basil, a drizzle of olive oil, and cracked pepper.
  7. Enjoy!

Keywords: Burrata Pasta with Zucchini, Corn, and Tomatoes, Burrata Pasta, Corn & Zucchini Pasta, Summer Pasta Recipe

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