Recipes
Creamy Burrata Lemon Linguini
By McKenna Ruzga
Burrata and heavy cream in a pasta sauce sounds indulgent — because it is. But a hit of lemon zest and chili keep it bright and balanced, making this the kind of bowl you can make for an occasion but also justify on a random weeknight.
INGREDIENTS
1 package Taste Republic Gluten Free Linguini
8 oz heavy cream
3/4 cup burrata
Zest and juice of 1 lemon
2–3 garlic cloves, minced
1 tbsp chili flakes
Fresh parsley, for garnish
DIRECTIONS
Cook linguini according to package directions. Reserve 1/2 cup pasta water before draining.
In a large pan over medium heat, sauté garlic until fragrant, about 1 minute.
Add the heavy cream and burrata, stirring until the burrata melts into a smooth, creamy sauce.
Stir in lemon zest and juice and let simmer for 2–3 minutes.
Toss in the cooked pasta, adding reserved pasta water a splash at a time to loosen the sauce as needed.
Stir until the pasta is evenly coated and the sauce is creamy and glossy.
Plate immediately and top with chili flakes and fresh parsley.
