Description
Delicate triangoli pasta tossed in silky lemon butter sauce, filled with tender sautéed leeks, and topped with creamy burrata and golden toasted breadcrumbs. This Italian vegetarian main course offers a perfect balance of rich, creamy textures and bright, zesty flavors for a satisfying and elegant meal.
Ingredients
Pasta
- 12 ounces fresh triangoli pasta
Vegetables & Aromatics
- 2 medium leeks, thinly sliced
- 2 cloves garlic, minced
- 1 whole lemon, zest and 2 tablespoons juice
Dairy & Fats
- 8 ounces burrata cheese
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
Breadcrumbs & Seasoning
- 1 cup plain breadcrumbs
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Boil the Pasta: Bring a large pot of salted water to a gentle boil. Cook the triangoli according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
- Sauté Leeks and Garlic: While the pasta cooks, heat olive oil in a wide skillet over medium heat. Add the thinly sliced leeks and minced garlic, sautéing gently until the leeks are soft and fragrant, about 5–7 minutes.
- Toast Breadcrumbs: In a small pan over medium heat, toast the plain breadcrumbs slowly, stirring frequently until they turn golden and crisp. Remove from heat and set aside to prevent burning.
- Create Lemon Butter Sauce: In the skillet with the sautéed leeks, melt the unsalted butter over medium heat. Stir in the lemon zest and 2 tablespoons of lemon juice, mixing gently to combine flavors.
- Toss Pasta with Sauce: Add the drained triangoli to the skillet, tossing carefully to coat the pasta in the lemon butter and leek mixture. Add reserved pasta water a little at a time as needed to achieve a glossy, smooth sauce consistency.
- Assemble and Serve: Tear the burrata cheese over the warm coated pasta. Sprinkle the toasted breadcrumbs evenly on top, then season with salt and freshly ground black pepper to taste. Serve immediately for the best texture and flavor.
Notes
- Add reserved pasta water gradually to control the sauce consistency and prevent it from becoming too watery.
- Toast breadcrumbs slowly over medium heat, stirring constantly to ensure even browning without burning.
- Adjust the amount of lemon juice and salt to your taste preference before serving to balance acidity and seasoning.
- For an extra burst of freshness, sprinkle a pinch of fresh lemon zest over the dish just before plating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
