Tender pasta is tossed in a homemade, herb-packed dressing and combined with crisp seasonal veggies, creamy burrata, and topped with pine nuts for the ultimate summer side or light meal.
To make, bring a large pot of salted water to boil and cook the pasta al dente according to package directions. Drain and rinse under cold water, set aside.
Heat the olive oil in a skillet over medium heat. Add the zucchini and asparagus. Sprinkle with chili flakes, salt, and pepper. Saute for about 5 minutes.