This Roasted Broccolini and Pancetta Pasta with Burrata is a weeknight supper, simplified! Pasta is tossed with smoky pancetta, roasted broccolini, fresh lemon zest, and creamy burrata cheese. It is beyond easy and so delicious!
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A Toss Together Meal
This is one of those pasta dishes that was born out of convenience. After perusing my refrigerator and pantry, the ingredients for this delicious dish seemed to just fall into place! I love the combination of cruciferous and roasted vegetables, like broccolini, with smoky ingredients like pancetta. Something about this combination sings: the rich fattiness cuts the bitterness from the broccolini, mellowing it to a sort of sweetness. Lemon zest and burrata add freshness and creaminess, making every bite delectable.
Read on to learn more about this fabulous simple pasta dish!
How To Make Roasted Broccolini and Pancetta Pasta with Burrata
Whenever I’m using vegetables in pasta dishes, particularly those that I make during the cooler months in the fall and winter, I love roasting them in advance. The high heat concentrates the flavor, often offering a vegetal nuttiness that can’t be replicated. In this recipe, the broccolini is roasted in advance, chopped, and sautéed with smoky pancetta and garlic.
Roasting the broccolini before allows for hands-off preparation which is perfect for a busy weeknight! Dinner is practically ready in the time it takes you to boil water to make your pasta!
What To Serve With Roasted Broccolini and Pancetta Pasta with Burrata
This dish is remarkably light, meaning what you serve with it can be a little more hearty. Here’s what I would recommend for a delicious and simple weeknight meal!
- Toasted baguette rubbed with fresh garlic
- A salad with bold flavors, like my Fennel, Cucumber, And Hazelnut Salad
- A light a refreshing beverage: sparkling water with a wedge of orange would be lovely, or else a glass of crisp Prosecco would be delightful with this dish
Tools To Make Roasted Broccolini and Pancetta Pasta with Burrata
- These baking sheets are my go-to
- This stockpot features a strainer insert, making pasta draining a cinch
- Nothing beats a proper chopping knife. This is my favorite.
- Invest in a great cutting board – thank me later!
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Roasted Broccolini and Pancetta Pasta with Burrata
Ingredients
- 1 lb penne pasta, cooked according to package instructions
- 1 lb broccolini
- 1 Tbsp olive oil
- 4 oz pancetta
- 2 cloves garlic, minced
- 1 lemon, zested
- 8 oz burrata cheese
- Salt and pepper
- Red pepper flakes, for serving
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper. Add broccolini and drizzle with olive oil. Season with salt and pepper. Roast for 15-20 minutes, until tender and charred in some places.
- Meanwhile, prepare the pasta according to package instructions.
- As the pasta cooks, set a large sauté pan over medium heat. Add the pancetta and sauté until some of the grease releases, about 1 minute. Add garlic and sauté until fragrant and pancetta starts to turn crispy.
- Reserving about 1/3 of the broccolini for presentation, roughly chop the rest into bite-sized pieces. Add the chopped broccolini to the pan with the pancetta, stirring to combine. Add the zest of the lemon, stir, and turn the heat off.
- Add the cooked pasta. Drizzle with olive oil and sprinkle with salt and pepper.
- Transfer pasta to a serving dish or individual plates. Tear the burrata and add to the plates or platter.
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