This simple vegetarian dish has loads of flavor without relying on a myriad of ingredients. Creamy, milky burrata is the perfect topper for toothsome penne and tender summer squash. Quick pickled red onions add a pop of bright acidity and a shower of fresh basil lends a grassy, herbal note. Note: This recipe can be doubled to serve 4.

Penne, Burrata, Summer Squash

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 1 hour
  • Print


  • 6 oz penne pasta
  • 2 small summer squash, cubed
  • 2 tsp olive oil, plus extra to taste 
  • ½ small red onion, thinly sliced
  • 2 tsp red wine vinegar
  • 1 ball burrata
  • 1 small bunch basil, chopped


1) Place 6 oz penne in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

2) Place summer squash in a Suvie pan and drizzle with 2 tsp olive oil. Season with a large pinch of kosher salt. Place pan in the bottom zone of Suvie.  Input settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Roast at 450°F for 15 minutes (for Suvie 2.0, Roast at 400°F for 18 minutes)

Top Zone: None

3) Meanwhile, in a small bowl, stir together ½ small sliced red onion and 2 tsp red wine vinegar.

4) Once the penne is done cooking, drain thoroughly and divide between two bowls. Season to taste with salt, pepper, and olive oil. Divide summer squash on top of pasta. Gently tear burrata into pieces and arrange on top of pasta. Sprinkle with pickled red onion and basil.


Nutritional Information per serving (2 servings per recipe): Calories 500, Total Fat 19g, Total Carbohydrates 66g, Total Sodium 190mg, Total Protein 21g.

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