Recipe Library
Burrata Pasta with Cherry Tomatoes & Spinach
Silky whole-wheat strands soak up a bright sauce of cherry tomatoes that have burst in garlic-scented olive oil, laced with Italian seasoning and a hint of red pepper. Fresh spinach wilts into the mix, basil perfumes each bite, and creamy burrata melts over the top for a rich, velvety finish.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 493
- Protein
- 20g
- Carbs
- 49g
- Fat
- 30g
- Fiber
- 7g
- Sugar
- 5g
- Sodium
- 344mg
Ingredients
- 8 ounces whole-wheat fettuccine or linguine
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons finely chopped garlic
- 1/2 teaspoon salt-free Italian seasoning
- 1/2 teaspoon crushed red pepper
- 3 cups halved cherry tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 3 cups packed baby spinach (about 3 oz.)
- 1/4 cup chopped fresh basil, plus more for garnish
- 8 ounces burrata cheese
Instructions
- Bring a large saucepan of water to a boil. Cook pasta according to package directions. Reserve 1/2 cup pasta cooking water; drain the pasta and set aside.
- Meanwhile, heat oil in a large high-sided skillet over medium heat. Add garlic, Italian seasoning and crushed red pepper; cook, stirring often, until fragrant, 1 to 2 minutes. Stir in tomatoes; cook, stirring occasionally, until the tomatoes burst and become saucy, 8 to 10 minutes. Stir in salt and pepper. Remove from heat.
- Add the pasta and the reserved cooking water to the tomato mixture in the skillet; toss to combine. Add spinach and basil; toss to combine. Return to medium heat; cook, stirring often, until the pasta is coated with sauce and the spinach is wilted, about 2 minutes. Tear burrata into pieces and gently stir into the mixture. Divide among 4 bowls; garnish with additional basil, if desired. Serve immediately. Additional reporting by Carrie Myers and Jan Valdez