Fresh basil and spinach pesto is tossed with spaghetti and zoodles to make this healthy Pesto Pasta with Sundried Tomatoes and Burrata dish!
Our basil plant is supplying us with lots of fresh leaves and we are enjoying every one of them! Pesto is easily my favourite thing to do with basil and we have made so much of it already this summer!
This time, I replaced half of the basil for my pesto recipe with spinach. It still gives us lots of that herby flavour we love so much with the added nutrients of fresh spinach! But that isn’t the only veggie hiding in this dish. I also replaced a portion of the spaghetti in the recipe with zucchini noodles or zoodles!
Simple swaps that make this pasta dish healthy and veggie-packed. And so, I can can eat it more often, right? Right! And I want to! Like, all the time. Pesto pasta is so yummy but when you add the sun-dried toms and the burrata – oh my! I am in pasta-lovers heaven!
How to make Pesto Pasta with Sundried Tomatoes and Burrata
This dish is easy to make and doesn’t take long at all- less than half an hour! To make it, I use:
- 2 cups spinach
- 2 cup basil
- 1/3 cup pine nuts
- 1/4 cup parmesan
- 3/4 teaspoon salt
- 1 garlic clove (optional)
- juice of 1 lemon
- 1/4 cup olive oil
- 400g of spaghetti
- 1 zucchini, spiralized
- 1/4 cup sundried tomatoes
- 1 burrata
- salt, to taste
To make this pasta, I start by bringing a large pot of salted water to boil. I add the spaghetti and cook according to package directions, then drain it.
While the spaghetti boils, in my food processor, I add spinach, basil, pine nuts, Parmesan, salt and lemon juice. You can add garlic too (and I used to) but I can’t eat it anymore so I omit it. I pulse until it resembles a coarse meal then, with the processor running, I slowly begin to drizzle in the olive oil.
Once the pasta is cooked, I add the drained pasta back into pot and add the spiralized zucchini, sundried tomatoes and the pesto. I toss everything together to combine it and then remove it from the heat. I plate the pasta and top it with pieces of burrata before serving. That’s it!
I hope you enjoy this dish! Bon appetit!
-Cathy
You may also like:
Basil Pesto
Baked Pesto Chicken
Pesto Pasta with Sundried Tomatoes and Burrata
Ingredients
- 2 cups spinach
- 2 cup basil
- 1/3 cup pine nuts
- 1/4 cup parmesan
- 3/4 teaspoon salt
- 1 clove garlic (optional)
- juice of 1 lemon
- 1/4 cup olive oil
- 400 g spaghetti
- 1 zucchini spiralized
- 1/4 cup sundried tomatoes
- 1 burrata
- salt, to taste
Instructions
- Bring a large pot of salted water to boil. Add spaghetti and cook according to package directions. Drain.
- Meanwhile, in your food processor, add spinach, basil, pine nuts, garlic, parmesan, salt and lemon juice. Pulse until it resembles a coarse meal. With the processor running, slowly begin to drizzle in olive oil.
- Add drained pasta back into pot and add spiralized zucchini, sundried tomatoes and the pesto. Toss together to combine. Remove from heat.
- Top with pieces of burrata before serving.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
