Summer Lemon corn & tomato pasta with burrata, basil and balsamic glaze

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Summer Lemon corn & tomato pasta with burrata, basil and balsamic glaze





  • 6-8 oz thin spaghetti or angel hair pasta
  • 1 container burrata cheese
  • 2 beefsteak tomatoes
  • 1 package basil leaves, approximately 10-15 leaves
  • 6 cloves of garlic
  • 2 lemons, juiced
  • 1/2 cup quality EVOO such as Madhava, get it here
  • 2 tsp white balsamic vinegar, I used Sicilian lemon infused white balsamic 
  • 2 boneless skinless split chicken breasts
  • 2 Tbsp butter
  • Kosher salt
  • Coarse ground black pepper
  • Balsamic vinegar glaze for drizzling such as, get it here
  • Parmesan flakes for serving (optional)
  • 3 ears of sweet corn, corn cut off the cobs
  • Lemon pepper ricotta in place of burrata if desired, see other recipe here


Preheat oven to 400°


Wash and dry produce


Cut corn kernels off cobbs. Set aside in a bowl. Leave uncooked.


Dice tomatoes.


Mince the garlic.


Chiffonade the basil.


Juice the lemons.


Toss the tomatoes in a bit of olive oil and spread out on a baking sheet. Sprinkle with salt and pepper. Roast for 10 minutes at 400°. Remove from oven when done and set aside.


In a jar combine the lemon juice, 1/2 cup olive oil, the minced garlic, 2 tsp white balsamic, 1/2 tsp salt , 1/2 tsp pepper. Shake well to combine.


Bring a pot of salted water to a boil, cook 6 oz of the pasta to Al dente. Set aside when done.


Pat chicken breast dry and season with salt and pepper. Place chicken between 2 pieces of Saran Wrap. Pound chicken with a mallet or rolling pin until it’s about 1/2 inch thick.

Heat a drizzle of olive oil in a pan , sear chicken on each side for 2-3 over medium heat until slightly browned and done. Take care not to overcook.  Remove pan from heat. Add 2 tablespoons of butter to pan with chicken along with a few splashes of the lemon garlic dressing mixture. Turn chicken to coat then set aside.


When pasta is done place in a bowl. Add the tomatoes, the sweet corn and the lemon dressing. Toss well to coat. Top with the basil and the Burata .


Slice chicken and lay on top of pasta. Drizzle extra juices from chicken over top.


Drizzle everything with balsamic glaze and a sprinkle of Parmesan cheese.



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