Description
This Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn is the ultimate summer pasta dish. Made with creamy burrata, juicy blistered tomatoes, sweet corn, and fresh basil, it’s a quick and flavorful weeknight dinner. Perfect for pasta lovers seeking an easy vegetarian meal packed with seasonal ingredients.
Ingredients
12 oz pasta
2 balls burrata cheese
2 cups cherry tomatoes
1 cup fresh sweet corn (kernels cut from cob)
2 tablespoons olive oil
1/3 cup fresh basil (chopped)
2 cloves garlic (minced)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Instructions
1. Preheat oven to 425°F. Toss cherry tomatoes and corn kernels with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes until tomatoes blister.
2. Cook pasta in a large pot of salted water. Reserve ½ cup of pasta water before draining.
3. In a skillet, heat remaining olive oil and sauté garlic until fragrant. Add roasted vegetables and cooked pasta. Pour in reserved pasta water and stir.
4. Tear burrata and gently fold into the pasta until creamy. Add chopped basil and toss to combine.
5. Taste and adjust seasoning. Serve immediately while warm and creamy.
Notes
Use the freshest ingredients you can find—especially burrata and corn.
This recipe is versatile; try adding grilled shrimp or crispy prosciutto.
To reheat leftovers, warm gently in a pan with a splash of olive oil or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop + Roasted
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg