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Lemon Burrata Pasta

Lemon Burrata Pasta


1/2 lb ziti

2 T olive oil

1 minced shallot

3 minced garlic cloves

zest of 1 lemon

2 T lemon juice

4 C baby arugula

salt & pepper, to taste

3 balls burrata cheese

red pepper flakes


Cook pasta to al dente texture, according to package directions. Heat olive oil in a large skillet over medium. Add shallot and garlic; sauté until fragrant, about 2 minutes. Add lemon zest. Drain pasta, reserving 1/2 C pasta water. Add pasta to skillet along with lemon juice, arugula and pasta water. Toss to combine and cook just until the arugula is wilted. Season to taste with salt and pepper. Divide pasta into serving bowls and top each with a ball of burrata. Garnish with red pepper flakes. Yield: 3 to 4 servings.


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