This Lemon Pesto Rigatoni with Burrata & Roasted Zucchini is bright, creamy, and full of fresh flavor. Tender rigatoni is tossed with basil pesto, roasted zucchini, garlic, lemon juice, and Parmesan, then finished with creamy burrata for a pasta dinner that feels both comforting and fresh.
The roasted zucchini adds caramelized edges and a soft center, while lemon keeps the pesto sauce light and vibrant. Burrata melts gently over the warm pasta and creates a luxurious creamy finish without requiring a heavy cream sauce.
This recipe is perfect for weeknight dinners, spring and summer entertaining, meatless meals, or any evening when you want an easy pasta dish that looks impressive on the table.
Why You Will Love This Recipe
This pasta comes together with simple ingredients but delivers plenty of flavor. Roasting the zucchini concentrates its sweetness, pesto adds herbs and richness, and lemon balances everything with acidity.
Rigatoni is ideal because its ridges and hollow centers capture the pesto sauce. Burrata adds a soft, creamy contrast that makes each serving feel special.
The recipe is also flexible. You can add chicken, shrimp, spinach, cherry tomatoes, asparagus, or toasted nuts depending on what you have available.
Ingredients
For the Pasta
- 12 ounces rigatoni
- 2 medium zucchini, sliced into half-moons
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning, optional
For the Lemon Pesto Sauce
- 1/2 cup basil pesto
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/3 cup freshly grated Parmesan cheese
- 1/3 to 1/2 cup reserved pasta water
- 1 tablespoon extra-virgin olive oil, if needed
For Serving
- 8 ounces burrata cheese
- Fresh basil leaves
- Extra Parmesan
- Freshly cracked black pepper
- Crushed red pepper flakes, optional
Ingredient Notes
Rigatoni: Rigatoni holds pesto particularly well because of its ridged surface. Penne, mezzi rigatoni, fusilli, or another short pasta can also be used.
Zucchini: Slice the zucchini into pieces of similar thickness so they roast evenly. Avoid slicing them too thinly, or they may become overly soft before browning.
Pesto: Homemade or good-quality refrigerated basil pesto works best. Shelf-stable pesto can also be used but may have a stronger salty flavor, so taste before adding extra salt.
Burrata: Burrata has a mozzarella exterior and a creamy center. Let it sit at room temperature briefly before serving so the interior becomes soft and creamy.
How to Roast the Zucchini
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the zucchini half-moons on the baking sheet.
- Drizzle with two tablespoons olive oil.
- Add the minced garlic, salt, black pepper, and optional Italian seasoning.
- Toss until evenly coated.
- Spread the zucchini into a single layer.
- Roast for 18 to 22 minutes, turning once halfway through, until tender and lightly browned around the edges.
How to Make Lemon Pesto Rigatoni
- While the zucchini roasts, bring a large pot of salted water to a boil.
- Add the rigatoni and cook according to package directions until al dente.
- Before draining, reserve at least one-half cup of pasta water.
- Drain the pasta and return it to the warm pot or a large skillet.
- Add the basil pesto, lemon juice, lemon zest, and Parmesan.
- Pour in about one-third cup of reserved pasta water.
- Toss gently until the sauce becomes glossy and coats the rigatoni.
- Add more pasta water a tablespoon at a time if needed.
- Fold in the roasted zucchini carefully so the pieces stay intact.
- Taste and adjust with additional lemon juice, Parmesan, salt, or black pepper.
- Transfer the pasta to a large serving bowl or individual plates.
- Tear the burrata into pieces and place it over the warm pasta.
- Finish with basil, extra Parmesan, cracked black pepper, and optional red pepper flakes.
How to Make the Pesto Sauce Creamy Without Cream
The secret is reserved pasta water. The starch in the water combines with pesto, Parmesan, and olive oil to create a smooth sauce that clings to the rigatoni.
Add the pasta water gradually rather than all at once. You want enough liquid to loosen the pesto without making the dish watery.
Do not cook pesto aggressively over high heat. Too much heat can dull the fresh basil flavor and cause the cheese and oil to separate.
Tips for Perfect Roasted Zucchini
Give the zucchini plenty of room on the baking sheet. Crowded pieces release steam and become soft instead of developing browned edges.
Use a large pan or divide the zucchini between two pans if necessary.
Roasting at 425°F helps the outside caramelize before the interior becomes too soft.
Add garlic with the zucchini, but keep an eye on small garlic pieces near the end so they do not burn.
Easy Variations
For lemon pesto chicken rigatoni, add sliced grilled or roasted chicken before topping with burrata.
For a seafood version, serve the pasta with sautéed shrimp or scallops.
For extra vegetables, add roasted cherry tomatoes, asparagus, bell peppers, mushrooms, or broccoli.
For a spicy variation, add crushed red pepper flakes to the pesto sauce or drizzle the finished pasta with chili oil.
For extra crunch, sprinkle toasted pine nuts, walnuts, or pistachios over each serving.
If burrata is unavailable, use fresh mozzarella pearls, ricotta, or a spoonful of creamy goat cheese.
What to Serve with Lemon Pesto Rigatoni
This pasta is satisfying enough to serve as the main course, especially with a generous portion of zucchini and burrata.
For sides, pair it with garlic bread, focaccia, a simple arugula salad, Caesar salad, roasted asparagus, or green beans.
A light tomato salad with fresh basil also complements the lemon and pesto flavors nicely.
Make-Ahead Tips
The zucchini can be roasted up to one day ahead and refrigerated in an airtight container.
The pesto sauce can also be mixed with the lemon juice and zest ahead of time, but wait to add pasta water until you are assembling the dish.
For the freshest flavor and texture, add the burrata only when the pasta is ready to serve.
Storage and Reheating
Store leftover pasta in an airtight container in the refrigerator for up to three to four days. If possible, store leftover burrata separately.
Reheat the pasta gently in a skillet over medium-low heat with a splash of water. Avoid overheating because pesto can lose some of its fresh flavor.
You can also enjoy the pasta cold or at room temperature as a pesto pasta salad.
Freezing is not recommended because the zucchini can become watery and burrata does not maintain its creamy texture well after thawing.
Printable Recipe Card
Lemon Pesto Rigatoni with Burrata & Roasted Zucchini
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Pasta dinner
Cooking Method: Stovetop and oven
Quick Instructions
- Roast zucchini with olive oil, garlic, salt, and pepper at 425°F for 18 to 22 minutes.
- Cook rigatoni until al dente and reserve pasta water.
- Toss pasta with pesto, lemon juice, lemon zest, Parmesan, and pasta water.
- Fold in the roasted zucchini.
- Top with torn burrata, basil, Parmesan, and black pepper.
- Serve immediately.
Final Thoughts
This Lemon Pesto Rigatoni with Burrata & Roasted Zucchini combines tender pasta, caramelized vegetables, bright lemon, basil pesto, Parmesan, and creamy burrata in one simple but elegant dinner.
Roast the zucchini until golden, reserve some pasta water for a glossy pesto sauce, and add the burrata at the very end for the creamiest finish.