Slice 2 medium zucchini and sauté with 2 tbsp extra virgin olive oil
Add 4 minced garlic cloves and ½ tsp red chili flakes to the zucchini
Blend the roasted zucchini mixture until smooth
Stir in ½ cup finely grated Parmigiano Reggiano and ¼ cup smoked scamorza or pecorino fiore sardo
Add 2 sprigs of basil and juice of ½ lemon to the cream sauce
Season the zucchini cream with salt to taste
Cook ½ lb mezzi rigatoni according to package directions
Roast 2 pints cherry tomatoes with 2 tbsp extra virgin olive oil until caramelized
Toss cooked pasta with 1 cup zucchini cream and ½ cup Parmigiano Reggiano
Add pasta water as needed to reach desired consistency
Top with roasted tomatoes, 4 oz burrata, and fresh basil for garnish
Season with salt to taste and serve
