This summer vegetable spaghetti dinner is the perfect way to use up all those summer veggies! The base is spaghetti, zucchini, summer squash, corn and tomatoes and it's all topped with a garlic lemon sauce, fresh basil and creamy burrata.
In a large pan, heat 1 tablespoon olive oil over medium high heat. Add corn, tomatoes, zucchini, squash and heat until everything is slightly browned (about 5-7 minutes), tomatoes are blistered, and zucchini and squash are tender. Salt and pepper to taste, and remove from heat.
2 ears corn, 1 pint assorted cherry tomatoes, 1 zucchini, 1 summer squash, Salt and pepper
In the pot you used for cooking the spaghetti, add butter and garlic over medium heat. Cook for 1-2 minutes, or until garlic is fragrant. Add lemon juice and zest, and stir to combine.
1 tablespoon unsalted butter, 2-3 cloves garlic, Juice of 1 lemon + zest
Add cooked spaghetti and vegetables and gently stir to thoroughly combine. Turn off heat, and salt and pepper to taste. Add basil leaves and stir again to combine.
10 leaves basil
Divide between 4 serving bowls and top each with 1/2 ball of burrata. Serve immediately and enjoy!