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Burrata Pasta with Zucchini, Corn, and Tomatoes

  • 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


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!


  • 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


  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