Roasted Broccolini and Pancetta Pasta with Burrata
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!
Servings: 4 servings
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.