Description
A delightful pasta dish featuring rigatoni with a zesty sun-dried tomato pesto and creamy burrata cheese.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1/2 cup sun-dried tomato pesto
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp red pepper flakes
- 1/2 tsp Italian seasoning
- Salt & cracked black pepper to taste
- 1 ball burrata cheese (torn into chunks)
- Fresh basil or parsley, chopped (for topping)
- Zest of 1 lemon (optional, for brightness)
Instructions
- Boil the rigatoni in salted water until it is al dente.
- In a pan, heat the olive oil, garlic, and red pepper flakes until fragrant.
- Stir in the red pesto and Italian seasoning, letting it bubble for about 2 minutes.
- Add the drained rigatoni to the pan, tossing well to coat. Season to taste with salt and black pepper.
- Plate the pasta and top it with the torn burrata, lemon zest, chopped herbs, and extra chili flakes if desired.
Notes
Adjust the amount of red pepper flakes based on your spice preference. Adding a squeeze of fresh lemon juice can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta, burrata, pesto, rigatoni, vegetarian, spicy