Burrata, Zucchini & Mint Pappardelle
Created by Tisme on February 21, 2025
- Servings: 4
- Prep Time: 15m
- Cook Time: 20m
- Recipe #44211
Ingredients
- 1/4 cup extra virgin olive oil
- 6 spring onions, sliced
- 1 clove garlic, finely minced
- 2 anchovies
- 2 zucchini, large, julienned
- 1/2 teaspoon red pepper flakes or more to taste (optional)
- Salt & fresh ground black pepper, to taste
- 375 grams lasagna sheets, fresh
- 1/4 cup mint leaves, torn (must be fresh mint)
- 250 grams burrata (2 bags/balls)
- Parmesan Cheese to garnish (optional)
How to Make
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Step 1: Heat 2 tablespoons oil in a large non-stick fry pan; add the spring onions, garlic, anchovies, pepper flakes (if using) and zucchini.
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Step 2: Then season to taste and saute over a medium heat until zucchini is tender and fragrant.
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Step 3: Cut the lasagne sheets into 2cm thick strips along the shortest edge to make short pappardelle & cook in salted boiling water until al dente, drain or according to suppliers cooking instructions.
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Step 4: Immediately transfer pasta into the fry pan with sauce and toss over medium heat for 1 minute until glossy and silky then toss in mint and a grinding of black pepper.
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Step 5: Arrange the pasta in a large serving dish, top with Burrata balls and drizzle with remaining oil.
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Step 6: For serving at the table, break the Burrata and lightly toss the creamy mozzarella through, so as to coat the pasta and garnish with a small amount of Parmesan (if using).
Nutritional Facts
- Serving Size: 1 (195.9 g)
- Calories 263
- Total Fat - 18.8 g
- Saturated Fat - 3.9 g
- Cholesterol - 12.2 mg
- Sodium - 276.3 mg
- Total Carbohydrate - 17.4 g
- Dietary Fiber - 3.1 g
- Sugars - 6.1 g
- Protein - 7.5 g
- Calcium - 139.8 mg
- Iron - 2 mg
- Vitamin C - 32.8 mg
- Thiamin - 0.2 mg