Description
Delicate triangoli pasta tossed in silky lemon butter, folded with tender sautéed leeks, topped with creamy burrata and golden toasted breadcrumbs for the perfect balance of richness and brightness.
Ingredients
Units
Scale
- 12 ounces fresh triangoli pasta
- 2 medium leeks, thinly sliced
- 8 ounces burrata cheese
- 4 tablespoons unsalted butter
- 1 whole lemon, zest and 2 tablespoons juice
- 1 cup plain breadcrumbs
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a gentle boil.
- Heat olive oil in a wide skillet over medium heat. Add sliced leeks and minced garlic, sautéing until soft and fragrant.
- In a small pan, toast the breadcrumbs over medium heat until golden and crisp. Set aside.
- Cook the triangoli in boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Melt butter in the skillet with the leeks, then add lemon zest and lemon juice. Stir gently.
- Add the drained pasta to the skillet, tossing carefully to coat. Add a splash of reserved pasta water as needed to create a glossy sauce.
- Tear burrata over the warm pasta, sprinkle with toasted breadcrumbs, salt, and black pepper. Serve immediately.
Notes
- Add reserved pasta water gradually to control sauce consistency.
- Toast breadcrumbs slowly to ensure even browning without burning.
- Adjust lemon juice and salt to taste before serving.
- For extra flavor, add a pinch of fresh lemon zest just before plating.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg