Pasta with Burrata, Japanese Spinach, and Lemon

Nutrition · per serving

Steps

1. 1

   Bring a large pot of water to a boil, add 1.5 tsp salt and cook the pasta al dente according to package instructions; drain about 1 minute earlier and reserve 100 ml of the cooking water.

   1.5 tsp (for cooking water) + to taste Salt180 g Penne or other short pasta, dry
2. 2

   While the pasta is cooking, blanch the spinach in boiling water for 30–45 seconds, then immediately shock in ice water, squeeze out excess water, and roughly chop.

   200 g Japanese spinach (e.g., Komatsuna or Japanese leaf spinach), roughly chopped
3. 3

   In a large skillet, heat olive oil over medium heat and sauté the garlic for 30–45 seconds, stirring until fragrant but not browned.

   1 tbsp (15 ml) Olive oil2 (approx. 8 g) Garlic cloves, finely chopped
4. 4

   Add the drained spinach to the skillet in batches and toss with the garlic for 1–2 minutes until heated; then remove the skillet from the heat.

   200 g Japanese spinach (e.g., Komatsuna or Japanese leaf spinach), roughly chopped2 (approx. 8 g) Garlic cloves, finely chopped1 tbsp (15 ml) Olive oil
5. 5

   In a bowl, mix ricotta with 50–100 ml of reserved pasta water until smooth and creamy; stir in lemon zest and lemon juice.

   150 g Ricotta (pasteurized)50–100 ml (as needed) Reserved pasta water1 small organic lemon (approx. 1 tsp zest) Lemon zest, finely grated1 tbsp (approx. 15 ml) Lemon juice
6. 6

   Add the pasta to the skillet with the spinach, stir in the ricotta-water mixture off the heat, and toss for 1–2 minutes until the sauce coats the pasta; add more pasta water if needed and season with salt, nutmeg, and pepper.

   180 g Penne or other short pasta, dry150 g Ricotta (pasteurized)50–100 ml (as needed) Reserved pasta water1.5 tsp (for cooking water) + to taste Salta pinch Freshly grated nutmegto taste Freshly ground black pepper
7. 7

   Remove the skillet from the heat, stir in Parmesan, and divide the pasta onto two plates.

   40 g Parmesan, freshly grated
8. 8

   Cut the Burrata in half and place one half in the center of each portion, drizzle with extra virgin olive oil, and sprinkle with chili flakes if desired; serve immediately.

   200 g (1 ball) Burrata (whole ball), cold, pasteurized1 tsp Extra virgin olive oil for drizzlinga pinch Optional: Chili flakes

Origin & History

Pasta with creamy cheese and leafy spinach combines classic Mediterranean ingredients; Burrata originates from Apulia and became popular in the 20th century. The combination with lemon highlights the creamy texture and is a modern, light variation of traditional cheesy pasta dishes.