Celebrate the arrival of summer with this colourful, gourmet pasta dish bursting with freshness! The crunchy vegetables and creamy burrata come together to create a smooth sauce that perfectly coats the pasta. Created by a dietitian, this balanced vegetarian recipe is designed to be nutritious, simple, and flavourful. For a festive duo, pair it with our mocktail with a summery touch.
Preparation
15
min
Cooking
15
min
Servings
4
Nutrition Facts (per serving)
Calories
430
Fat
13
Carbohydrates
57
Fibre
8
Protein
22
Sodium
250
Ingredients
- 200 g Smart fettuccine (or legume pasta)
- Cooking spray
- 1 red onion, thinly sliced
- 1 to 2 garlic cloves, finely chopped
- 1 zucchini, sliced into rounds
- ½ package asparagus, trimmed and cut into 3 cm pieces
- 500 ml (2 cups) whole cherry tomatoes
- 250 ml (1 cup) frozen green peas
- Pepper and salt, to taste
- 1 burrata (about 250 g)
Garnish:
- 30 to 45 ml (2 to 3 tbsp) pistachios, coarsely chopped
- 10 ml (2 tsp) spicy honey
- A few fresh basil leaves
Preparation
- In a large pot of boiling water, cook the fettuccine according to the package instructions until al dente. Reserve 125 ml (½ cup) of the pasta cooking water before draining.
- While the pasta is cooking, spray olive oil in a large skillet over medium heat. Sauté the red onion for 3 minutes or until translucent.
- Add the garlic, zucchini, asparagus, cherry tomatoes, and peas. Continue cooking for 4 to 5 minutes, stirring regularly. The vegetables should remain slightly crunchy.
- Season to taste. Add 125 ml (½ cup) of the pasta cooking water.
- Add the drained pasta directly to the skillet with the vegetables. Mix everything well over low heat.
- Remove the skillet from the heat. Place the burrata on the hot pasta and cut it just before serving.
- Generously garnish with fresh basil, pistachios, and spicy honey. Add a final grind of pepper, mix with the burrata, and serve immediately.
Notes
Keeps for 3 days in the refrigerator in an airtight container.
