Burrata Pasta with Cherry Tomatoes & Spinach

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

8 ounces whole-wheat fettuccine or linguine

¼ cup extra-virgin olive oil

1 ½ tablespoons finely chopped garlic

½ teaspoon salt-free Italian seasoning

½ teaspoon crushed red pepper

3 cups halved cherry tomatoes

¼ teaspoon salt

¼ teaspoon ground pepper

3 cups packed baby spinach (about 3 oz.)

¼ 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

Nutrition

• Calories: 493 kcal
• Lipides Totaux: 30 g
• Lipides Saturés: 10 g
• Lipides Insaturés: 13 g
• Cholestérol: 41 mg
• Sodium: 344 mg
• Glucides Totaux: 49 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 5 g
• Protéines: 20 g