The slower rhythms of summer literally seemed to disappear the minute Labor Day ended. Between work projects, wrapping up our renovation, back-to-school events, and driving the kids to golf and volleyball, our calendar has suddenly felt very full—in the best ways, but full nonetheless.
But the older I get, the less I panic when life gets busy. I’ve lived through enough different seasons to know it won’t last forever. For now, I’m trying to let this moment be what it is, show myself some grace, and simplify where I can. Which brings me to dinner.
I created this burst tomato pasta for the nights when I have maybe 15 minutes to devote to prep, don’t want to order takeout, and my kids can’t deal with “breakfast for dinner” yet again. It’s definitely a quick and easy dinner, but it still feels like a meal you actually want to sit down and enjoy at the end of a long day.
Juicy tomatoes create their own jammy sauce, the zucchini gets golden and caramelized, and a ball of burrata makes the whole thing creamy without requiring you to make an actual cream sauce. I use a higher-protein pasta so this vegetarian dinner is satisfying enough to stand on its own.
It couldn’t be simpler, but a few little things take it from “threw dinner together” to something that feels much more intentional. Here’s what makes it so good.
Use a Short, High-Protein Pasta
Since there’s no meat in this one, the pasta itself has to do a little more heavy lifting—which is where a higher-protein option comes in. I used Banza penne, which adds plenty of plant-based protein without requiring another ingredient or extra step—and means no one is hungry again an hour later.
Any short shape will work here. Penne, rigatoni, or cavatappi catches all those jammy tomatoes, bits of garlic, and creamy burrata much better than a long noodle. Cook it according to the package directions and start checking it early, since chickpea and other protein pastas often cook more quickly than traditional pasta.
How to Get Zucchini Golden—Not Soggy
I used to struggle with zucchini turning watery instead of golden, but the fix is simple: use a large skillet, get your olive oil hot, and arrange the zucchini in a single layer.
Then leave it alone long enough to develop some color before flipping or stirring. Once the slices are golden, transfer them to a plate while you make the sauce. This keeps them from overcooking and turning mushy.
Let the Tomatoes Make the Sauce
One of the beautiful things about this recipe is that there’s no separate sauce required here—the tomatoes do all the work for you. Let them blister in plenty of olive oil until their skins begin to split, then add thinly sliced garlic and red pepper flakes.
Use the back of a wooden spoon to gently crush some of the tomatoes and release their juices. They’ll mingle with the olive oil and garlic to create a glossy, jammy sauce that lightly coats every piece of pasta.
Finish With Burrata
Once you’ve tossed the pasta and zucchini into the tomatoes, remove the skillet from the heat and add plenty of basil, lemon zest, and a squeeze of lemon juice.
Transfer everything to a big serving bowl, place the burrata right on top, and tear it open at the table so its creamy center spills into the warm pasta. Finish with flaky salt, black pepper, Parmesan, and a final drizzle of olive oil.
Description
This easy vegetarian pasta combines golden zucchini, jammy burst tomatoes, and creamy burrata for a satisfying weeknight dinner with just 15 minutes of prep.
- 1 box higher-protein penne, such as Banza
- 4 tablespoons extra-virgin olive oil, divided, plus more for finishing
- 2 medium zucchini, sliced into half-moons
- 3 cups cherry tomatoes
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 lemon
- 1/2 cup fresh basil leaves, plus more for serving
- 8 ounces burrata
- Kosher salt and freshly cracked black pepper
- Flaky sea salt, for finishing
- Grated Parmesan, for serving
- Bring a large pot of generously salted water to a boil. Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
- Arrange the zucchini in a single layer, season with salt and pepper, and cook until golden on both sides. Transfer the zucchini to a plate.
- Add the remaining 2 tablespoons olive oil and the cherry tomatoes to the skillet. Cook until the tomatoes are blistered and beginning to burst.
- While the tomatoes cook, add the penne to the boiling water and cook according to the package directions.
- Add the garlic and red pepper flakes to the tomatoes and cook for about 1 minute. Use the back of a wooden spoon to crush some of the tomatoes, releasing their juices to create a jammy sauce.
- Drain the pasta, then add it to the skillet along with the zucchini. Toss until everything is lightly coated in the tomato sauce.
- Remove the skillet from the heat. Add the zest of half the lemon, a squeeze of lemon juice, and most of the basil, then toss again.
- Transfer the pasta to a serving bowl and place the burrata on top. Finish with a drizzle of olive oil, the remaining basil, flaky salt, black pepper, more lemon zest, and grated Parmesan. Tear open the burrata just before serving.
- Prep Time: 15
- Cook Time: 15
- Category: pasta