Vegetable Spaghetti with Burrata

Ingredients: • 220g spaghetti • 2 Tbsps extra-virgin olive oil • 1 large onion diced • 3 cloves garlic finely chopped • 1 zucchini halved or quartered lengthwise and sliced ¼” thick • 1 capsicum halved or quartered lengthwise and sliced ¼” thick • 1 bunch asparagus trimmed of tough ends and cut into 1” pieces • 1 punnet of cherry tomatoes • ¼ cup Parmigiano Reggiano cheese grated • 100g baby spinach • 220g Burrata • 2 Tbsps fresh basil sliced thinly • Salt & Pepper • Aged Balsamic vinegar, extra olive oil, basil, and/or Parmigiano Reggiano, for serving Method:

Bring a pot of heavily salted water (at least 1 Tbsp of sea salt) to boil and cook spaghetti according to directions until one minute before al dente.

Meanwhile, heat the olive oil over medium high heat in a large skillet or pot, sauté the onion in the olive oil over medium high heat until softened and starting to brown. Add the garlic to the onions, stir and sauté until fragrant. Add the zucchini, capsicum, and asparagus to the onions and garlic, along with a pinch of salt. Stir to coat and sauté until vegetables start to soften and asparagus begins to turn a bright green. Add the cherry tomatoes to the rest of the vegetables and sauté for 1-2 minutes, until they are heated through.

Just before the pasta is al dente, drain (hold aside 1 cup of pasta water) and add pasta to the pan of vegetables. Add the grated Parmigiano Reggiano cheese and stir together, allowing the cheese to melt. Add the baby spinach a handful at a time, folding the pasta over it so it wilts down. Tear up half of the Burrata and add it to the pan, stirring together until melted making a creamy sauce. Season to taste with salt and pepper. Add the fresh basil and stir together. Add reserved pasta water to get correct consistency.

Just before serving, tear the remaining burrata on top of the pasta. If you like, you can drizzle it with more olive oil and/or some aged balsamic vinegar or balsamic glaze and sprinkle it with more basil and Parmigiano Reggiano cheese.