Zucchini Cream Mezzi Rigatoni with Roasted Tomatoes & Burrata

Ingredients

• 2 medium zucchini, sliced
• 2 tbsp. extra virgin olive oil
• 4 garlic cloves, minced
• 1/2 tsp. red chili flakes
• 1/2 cup Parmigiano Reggiano, finely grated
• 1/4 cup smoked scamorza or pecorino fiore sardo (optional)
• 2 sprigs of basil
• Juice of 1/2 lemon
• Salt to taste
• 1/2 lb. mezzi rigatoni
• 1 cup zucchini cream
• 1/2 cup Parmigiano Reggiano, finely grated
• 2 pints cherry tomatoes
• 2 tbsp. extra virgin olive oil
• 4 oz. burrata
• Basil for garnish
• Salt to taste
• Pasta water as needed

Instructions

1. Roast cherry tomatoes with olive oil and salt.
2. Prepare the zucchini cream: Sauté zucchini with olive oil, garlic, and chili flakes. Blend with Parmigiano Reggiano, optional smoked cheese, basil, lemon juice, and salt.
3. Cook mezzi rigatoni according to package directions.
4. Combine cooked pasta with zucchini cream, Parmigiano Reggiano, and a splash of pasta water. Toss to coat.
5. Serve pasta topped with roasted tomatoes, burrata, and fresh basil.