This is a sponsored conversation written by me on behalf of Garofalo®. The opinions and text are all mine.
We are HUGE pasta lovers in our home! We love it so much that we even dedicated a special weeknight to this beloved food in which we call, Italian night! The kids look forward to it because they get to add extra cheese to their pasta dish.
Even though we look forward to Italian night, we usually end up having the same meal, which is spaghetti. I love spaghetti and my family never complains, but there are times that I would like to make our Italian nights a little bit more special. I wanted to surprise my family which something amazing, so I decided to make this Lemon Garlic Bucatini Pasta with Arugula & Burrata!
To really make this dish special, I decided to use Garofalo® Bucatini Pasta which is available at Rouses Market! I love shopping at Rouses because they have such a wide variety of quality products, such as Garofalo Pasta. Click HERE to find a Rouses location near you!
Most People Don’t Know This…
Did you know that Garofalo Pasta is the oldest and longest operating pastificio in Gragnano, Italy, since 1789?! That’s a super long time! Garofalo Pasta is IGP, Identificazione Geografica Proetta, certified which can only be carried by pastificio in Gragnano, Italy who meet strict production requirements to preserve the identity of the region’s pasta production. In addition to being IGP certified, Garofalo is also one of few Italian import pastas which is certified Non-GMO, which is not a claim many Italian pastas can make! Awesome, right??
This Lemon Garlic Bucatini Pasta with Arugula & Burrata dish might sound fancy, but it’s really a cinch to make! I started by cooking my Garofalo Pasta per the package directions, and set it aside. Then I sautéed my garlic and butter in a large skillet until the garlic became fragrant. I added the lemon juice, chicken stock, milk, and cheese to make the sauce, and then I tossed in my pasta and arugula.
I like to add the arugula towards the end to prevent it from wilting too much and to still keep a little bit of that crunch. When tossing the pasta and arugula, I recommend using tongs. In my opinion, using a spoon to combine the ingredients seems to make the dish a little mushy.
They very last step is the burrata. Burrata is one of my favorite cheeses to use. It’s an Italian cheese that’s made from a mix of mozzarella and cream. It pairs well with almost anything, but it tastes absolutely perfect with the flavor combinations in the Lemon Garlic Bucatini Pasta with Arugula & Burrata recipe!
Here’s a Little Tip…
Burrata is fresh mozzarella that’s filled with cream and curds, so it oozes when you cut it. If you can’t find it in stores, you can top your pasta with ricotta instead.
Give this recipe a try and let me know what you think in the comments below!
Lemon Garlic Bucatini Pasta with Arugula & Burrata
- 1 (16 oz) package of Garofalo Bucatini Pasta
- 2 tbsp butter
- 4 garlic cloves minced
- Juice of 2 lemons
- 1 cup low sodium chicken stock
- ½ cup reduced fat heavy cream
- ½ cup mozzarella cheese shredded
- 3 cups baby arugula
- 4 (2 oz) ball burrata cheese
- Salt/pepper to taste
- Optional: lemon slices for garnish
- Cook Garofalo Bucatini Pasta per package directions, drain and set aside.
- In a large skillet, on med-high heat, add butter and garlic to skillet and cook until fragrant.
- Reduce heat to medium, and add chicken stock, lemon juice, heavy cream, and mozzarella cheese. Stir until cheese is completely melted and all ingredients are combined.
- Add pasta and arugula to skillet and toss until evenly coated with sauce.
- Season with salt and pepper to taste, and top with burrata.
- Garnish with lemon slices, if desired, and enjoy!