Burrata Pasta with Cherry Tomatoes & Spinach
Serve this burrata pasta recipe with crusty garlic bread and a green salad on the side.
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- Prep time
- 9 min
- Cook time
- 21 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
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.
- 3
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