This Lemon Basil Pasta with Sun-Dried Tomatoes is a burst of freshness! With zesty lemon, fragrant basil, and creamy burrata, it’s like a sunny day on your plate.
You’ll love how quick and easy it is to make! I usually whip this up for a weeknight dinner, and it always impresses. Plus, who can resist that gooey burrata? Yum! 🍽️
Key Ingredients & Substitutions
Pasta: Whether you choose spaghetti, linguine, or fettuccine, it all works! If you’re gluten-free, try using lentil or chickpea pasta for a protein boost.
Sun-Dried Tomatoes: These add a lovely sweetness. If you can’t find them, use fresh cherry tomatoes sautéed until soft. You could even add a touch of tomato paste for depth!
Basil: Fresh basil is a must for that aromatic flavor! If you’re out, you can switch to parsley or even arugula. Dried basil can work too but go easy, as it’s more concentrated.
Burrata: This creamy cheese makes the dish special! If you’re unable to find burrata, try fresh mozzarella or ricotta for a still creamy finish.
Lemon: Fresh lemon zest and juice brighten up the pasta. However, in a pinch, lemon juice from a bottle can work, though it won’t have the same vivid flavor.
How Can I Perfectly Balance the Flavors in the Dish?
Getting the right balance of flavors is key! Start with fresh, high-quality ingredients, as they make a big difference. The two main flavors to focus on are lemon and basil.
- For the lemon, zest first, then juice. The zest has oils that enhance flavor—don’t skip it!
- Add the lemon juice after sautéing to keep that fresh flavor. Remember to taste as you go!
- Finish with a sprinkle of salt and pepper to tweak flavors to your liking.
- Lastly, don’t hold back on the fresh basil. Toss it in at the end for maximum flavor and aroma!
Lemon Basil Pasta with Sun-Dried Tomatoes and Burrata
Ingredients You’ll Need:
Pasta and Base:
- 12 oz (340 g) pasta (such as spaghetti, linguine, or fettuccine)
- 3 tbsp olive oil
- 1/3 cup sun-dried tomatoes, sliced (preferably packed in oil)
- 3 cloves garlic, minced
For Flavor:
- Zest of 1 lemon
- Juice of 1 lemon (about 2-3 tbsp)
- 1/4 tsp red pepper flakes (optional, for a mild kick)
- 1 cup fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper, to taste
For Finishing Touch:
- 8 oz (225 g) burrata cheese
- Freshly grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
You will need about 20-25 minutes for this recipe—10 minutes for prep and about 15 minutes for cooking. It’s a quick and easy dish, perfect for those busy evenings or a delicious weekend treat!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until it’s al dente. Once done, reserve about 1 cup of the pasta cooking water, then drain the rest. Keep the pasta warm in the pot while you prepare the sauce.
2. Sauté Garlic and Sun-Dried Tomatoes:
While the pasta cooks, grab a large skillet and heat the olive oil over medium heat. Add the minced garlic to the skillet and sauté it for about 30 seconds or until it becomes fragrant. Be careful not to let it brown! Then, add the sliced sun-dried tomatoes and cook for another 2-3 minutes, stirring occasionally to warm them through.
3. Combine the Flavors:
Next, throw in the lemon zest, lemon juice, and red pepper flakes (if you’re using them) into the skillet. Stir everything well to combine the flavors.
4. Toss the Pasta:
Add the drained pasta to the skillet. Toss everything together until the pasta is well coated with the lemon-garlic-sundried tomato mixture. If it seems a little dry, don’t worry—just add a bit of the reserved pasta water, one splash at a time, until it reaches your desired consistency.
5. Finish with Fresh Basil:
Take the skillet off the heat and stir in the chopped fresh basil. Season it all with salt and freshly ground black pepper to taste, adjusting to your preference.
6. Serve and Enjoy:
Now, transfer the pasta to your serving plates or a large bowl. Tear the burrata cheese and scatter it on top of the pasta for a delightful creaminess. If you like, sprinkle some freshly grated Parmesan cheese over everything for added flavor.
7. Dig In!
Serve your delicious Lemon Basil Pasta right away, and enjoy the bright, creamy, and flavorful dish you’ve just created!
Enjoy your delightful meal! 🍽️
FAQ for Lemon Basil Pasta with Sun-Dried Tomatoes and Burrata
Can I Use Fresh Tomatoes Instead of Sun-Dried Tomatoes?
Yes! If you prefer fresh tomatoes, use about 1-2 cups of cherry or grape tomatoes. Sauté them until they soften and release their juices, which will add a different flavor profile but still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta might absorb some of the sauce, so you can add a splash of olive oil or a bit of reserved pasta water when reheating for moisture.
Can I Make This Recipe Vegan?
Absolutely! Omit the burrata cheese and replace it with a vegan cheese or nutritional yeast for a cheesy flavor. You can also enhance richness with a little cashew cream or a splash of coconut cream if you like.
How Can I Adjust the Spice Level?
If you prefer a milder dish, simply skip the red pepper flakes altogether. For more heat, consider adding more red pepper flakes or even a dash of hot sauce when serving. Always taste as you go!
