Name: Burrata Pasta with Cherry Tomatoes and Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Cuisine: European
Ingredients: 8 ounces whole-wheat fettuccine or linguine; 0.25 cup extra-virgin olive oil; 1.5 tablespoons finely chopped garlic; 0.5 teaspoon salt-free Italian seasoning; 0.5 teaspoon crushed red pepper; 3 cups halved cherry tomatoes; 0.25 teaspoon salt; 0.25 teaspoon ground pepper; 3 cups packed baby spinach (about 3 oz.); 0.25 cup chopped fresh basil, plus more for garnish; 8 ounces burrata cheese

Directions

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1 Fill a large saucepan with water and bring it to a full boil. Add the pasta and prepare it for the length of time stated on the package. Before draining, carefully scoop out 0.5 cup of the cooking water. Drain the pasta and keep it nearby.

2 While the pasta cooks, pour the olive oil into a large high-sided skillet and warm it over medium heat. Add the garlic, Italian seasoning, and crushed red pepper. Stir frequently for 1 to 2 minutes, stopping once the mixture smells fragrant.

3 Place the cherry tomatoes in the skillet. Let them cook for 8 to 10 minutes, stirring from time to time, until they begin to burst and form a loose sauce. Mix in the salt and ground pepper, then take the skillet off the heat.

4 Transfer the drained pasta and the reserved 0.5 cup pasta cooking water to the tomato mixture. Toss everything together, then add the spinach and chopped basil and toss again.

5 Set the skillet back over medium heat. Stir often for about 2 minutes, until the sauce clings to the pasta and the spinach has wilted.

6 Pull the burrata into pieces and carefully fold them through the pasta. Spoon the finished dish into 4 bowls, add more basil for garnish if desired, and serve immediately.

Burrata Pasta with Cherry Tomatoes and Spinach

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