Burrata Pasta with Cherry Tomatoes & Spinach
Instructions
- 1. Bring a large saucepan of water to a boil. Cook pasta according to package directions. Reserve ½ 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, 2 minutes. Stir in tomatoes, stirring occasionally, until they cook and become saucy, 8 to 10 minutes. Stir in salt and pepper. Remove from heat.
- 3. Add the pasta and reserved cooking water to the tomato mixture in the skillet; toss to combine. Add spinach and basil 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 four bowls; garnish with additional basil, if desired. Serve immediately.
Notes
This weeknight pasta dish features burrata, a soft cow's-milk cheese that looks similar to fresh mozzarella but features a creamy center that melts beautifully. You can substitute chopped fresh summer-ripe tomatoes for the cherry tomatoes; if they are plump and juicy, they will moisten and flavor the pasta well, so you can hold back on adding the full amount of pasta water. Serve with crusty garlic bread and a green salad on the side. SERVINGS 4 SERVING SIZE ABOUT 1¼ CUPS CALORIES 493 CARBOHYDRATES 57G DIETARY FIBER 7G TOTAL SUGARS 5G PROTEIN 20G TOTAL FAT 30G SATURATED FAT 10G SODIUM 344MG