Creamy Lemon Burrata Spaghetti with Arugula

• 12 oz spaghetti
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 8 oz burrata, torn
• 3 cups arugula
• Salt, to taste
• Freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving
• Red pepper flakes, for serving

Steps

1. 1 Cook spaghetti according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Stir in heavy cream and chicken stock, bringing to a gentle simmer.
5. 5 Add lemon zest and juice, season with salt and pepper, then let it thicken slightly.
6. 6 Toss cooked spaghetti in the sauce, adding reserved pasta water as needed for consistency.
7. 7 Remove from heat and gently fold in arugula and burrata until just wilted.
8. 8 Serve immediately with grated Parmesan and red pepper flakes on top.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add grilled shrimp for a protein boost.
• Substitute burrata with fresh mozzarella for a lower-fat option.

Substitutions

• If burrata is unavailable, use fresh mozzarella.
• Replace heavy cream with half-and-half for a lighter sauce.

Pairings

• Grilled vegetables
• A simple green salad with lemon vinaigrette

Nutrition

Tips

• Use fresh lemon zest and juice for the brightest flavor.
• Don't overcook the arugula—it should remain vibrant and slightly peppery.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, stirring in a splash of pasta water to revive the sauce.

Freezing: Does not freeze well due to the fresh ingredients and creamy texture.

Serving Suggestions

• Pairs beautifully with a crisp white wine like a Sauvignon Blanc.
• Add a side salad for a light and refreshing meal.

FAQ