Creamy Burrata Penne
Penne pasta tossed with fresh burrata cheese and a swappable creamy sauce base. The dish combines al dente pasta with melting burrata and customizable proteins, vegetables, and aromatics.
Ingredients
Method
Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta in a colander.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth, about 2 minutes.
Add the lemon juice and season with salt and black pepper to taste. Add reserved pasta water 2 tablespoons at a time until the sauce reaches a light, flowing consistency.
If using protein or vegetables, sauté them in a separate pan until cooked through or tender, then set aside.
Add the cooked penne to the cream sauce and toss gently to coat. Fold in the sautéed protein and vegetable, if using.
Divide pasta among serving bowls. Top each portion with torn burrata cheese and fresh parsley. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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