Lemon Arugula Pasta with Burrata

• Vegetarian

• Produce

  • 5 cups Baby arugula
  • 3 Garlic cloves, large
  • 1 Lemon, zest of large
  • 2 Lemons, Juice of large
  • 1 Shallot, small

• Pasta & Grains

  • 1 lb Delallo organic whole wheat rigatoni

• Baking & Spices

  • 1 Red pepper flakes
  • 1 Salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 8 oz Burrata cheese

Found on twopeasandtheirpod.com

Description

Ingredients

• 1 pound DeLallo Organic Whole Wheat Rigatoni
• 2 tablespoons olive oil
• 1 small shallot, minced
• 3 large garlic cloves, minced
• Zest of 1 large lemon
• Juice of 2 large lemons
• 5 cups baby arugula
• 8 ounces burrata cheese, cut into 1-inch chunks
• Salt and black pepper, to taste
• Crushed red pepper flakes, for serving, optional

Directions

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Meanwhile, heat the olive oil in heavy large skillet over medium heat. Add the shallot and garlic; sauté until soft, about 2 minutes. Add the lemon zest. Drain the pasta, reserving about 3/4 cup of the pasta water. Pour pasta into the skillet. Add the lemon juice and arugula. Add the reserved pasta water and gently toss until arugula is wilted, about 1 minute. Top with burrata cheese and gently stir until cheese is melted. Season with salt and black pepper, to taste. Place pasta into serving bowls or plates and top with crushed red pepper, if desired. Serve warm.