Burrata Pasta with Zucchini and Corn

• servings: 2 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 medium onion (finely diced)

4 cloves garlic (finely minced)

Salt and black pepper

1 large zucchini (finely diced)

8 ounces dried short pasta (such as cavatappi, fusilli, farfalle, or orecchiette)

1/4 cup dry white wine (or rose)

1/4 cup heavy cream

2 ears corn (shucked and kernels sliced and removed from the cob)

4 ounces burrata

Handful basil (torn)

Directions

Set a large pot of salted water to boil.

In a large saute pan or skillet, add oil and turn to medium heat. Add onion and let cook, until softened and translucent, about 6-8 minutes. You're not looking to get any color on the onion as you want to preserve its natural sweetness, so feel free to decrease the heat if it begins to brown.

Turn the heat down to medium low, and add garlic. Season with salt and pepper, then let cook for 2-3 minutes, until garlic is soft and aromatic.

Increase the heat to medium, and add zucchini. Let cook for 8-10 minutes, until zucchini is soft and tender. Season again.

While the zucchini is cooking, add the pasta to the boiling water and let cook until just before al dente.

Meanwhile, finish the sauce. Increase the heat to medium-high, then add wine, and bring to a boil. Make sure to scrape up any bits that have accumulated at the bottom of the pan. Turn heat down to medium, then let wine simmer until it reduces by half, about 2-3 minutes.

Add in 1/4 cup cream and the fresh corn, and simmer for 1 minute until cream fully incorporates into the sauce. Season with salt and pepper. I like to add a good amount of pepper for flavor, as I think it complements the vegetables well. Turn the heat off until ready to finish the dish.

Once the pasta is cooked, reserve at least 1/2 cup pasta water. Transfer pasta to the saute pan with a slotted spoon (or strain in a colander and transfer).

Turn the heat to medium low, and let pasta finish cooking in the pan, adding pasta water as needed to loosen the sauce as desired. Season again with salt and pepper.

Transfer to serving bowls or plates, and dollop with burrata. Garnish with herbs. Serve immediately.

Nutrition

• Calories: 871 kcal
• Total Fat: 41 g
• Saturated Fat: 17 g
• Unsaturated Fat: 16 g
• Cholesterol: 74 mg
• Sodium: 33 mg
• Total Carbohydrate: 99 g
• Dietary Fiber: 6 g
• Total Sugars: 11 g
• Protein: 28 g