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Spring vegetable and burrata pasta

chiliandtonic
This spring vegetable and burrata pasta is super easy and comes together in less than 20 minutes. An absolute favorite meal of mine.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course dinner, lunch, pasta, weekday, weeknight
Cuisine comfort food, home, Italian, seasonal

Ingredients
  

  • 250 g rigatoni uncooked
  • ½ eggplant sliced and diced
  • ½ zucchini sliced and diced
  • 15-20 cm piece of leek thinly sliced
  • 3 cloves of garlic
  • 250 g cherry tomatoes
  • 2 tbsp butter
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp sugar
  • 150 ml pasta water
  • 1 burrata

Instructions
 

  • Bring a large pot of salted water to a boil and cook your rigatoni according to package instructions, reserve the pasta water
  • In a skillet melt the butter, add the leeks and cook for 2 minutes
  • Add the eggplant, zucchini and garlic and cook stirring for 4 minutes
  • Add the tomatoes and the spices and cook for 3-5 minutes
  • Add in the pasta and the pasta water and cook for 3-5 more minutes
  • Serve with the burrata and fresh basil
Keyword burrata, eggplant, pasta, vegetable, vegetarian, zucchini