🔪 Preparation
1. Roast the garlic.
Preheat oven to 200°C (top/bottom heat). Cut off the tip of the garlic head, exposing the cloves. Drizzle the garlic with olive oil, wrap in aluminum foil, and roast on a baking sheet for 35–40 minutes. Then let it cool and squeeze out the soft cloves.
2. Cook the spaghetti.
Cook the pasta in plenty of salted water until al dente. Skim off about 1/2 cup of the cooking water and set aside. Drain the spaghetti, but do not rinse.
3. Prepare the sauce:
In a large skillet, melt the butter with 1 tablespoon of olive oil over medium heat. Add the roasted garlic and mash it with a fork until it forms a paste. Stir in the lemon zest, lemon juice, and chili flakes (optional). Add the cooked spaghetti and mix well.
4. Creaminess & Herbs
Now add a little of the cooking water until a slightly creamy sauce forms. Stir in the basil and parsley and season with salt and pepper.
5. Serve:
Divide the pasta among plates and top each with a scoop of burrata. Drizzle with olive oil and sprinkle with Parmesan cheese, if desired. Serve immediately – and the creamy delight begins as soon as you make the first cut into the burrata!
🍽 Tips & Variations
Citrus Twist: If you prefer a fruitier flavor, you can also use a mixture of lemon and lime juice.
Vegan-friendly: Instead of butter and burrata, you can use plant-based alternatives and top the dish with roasted nuts.
Seasonal Touch: In spring, add green asparagus, and in autumn, you can add roasted mushrooms.
đź•’ Time & Nutritional Information
Preparation time: 10 minutes
Baking time (garlic): 35
minutes Total time: approx. 45 minutes
Calories: approx. 520 kcal per serving (including burrata and Parmesan)
Conclusion
This lemon and herb spaghetti with burrata is a dish that indulges all the senses: It smells wonderfully fresh, tastes creamy, spicy, and light, and looks like it came straight out of a Mediterranean cookbook. Ideal for special occasions—or simply to treat yourself. 🍝💛
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