- 8 ounces uncooked fettuccine
- Cooking spray
- 2/3 cup grape tomatoes, halved (about 10 large)
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon crushed red pepper
- 4 garlic cloves, thinly sliced
- 1 (14.5-ounce) can unsalted diced tomatoes, undrained
- 3/4 teaspoon salt
- 3 ounces fresh baby spinach (about 3 cups)
- 4 ounces burrata cheese
- Freshly ground black pepper
- calories 415
- fat 17.1 g
- satfat 5.7 g
- monofat 9.2 g
- polyfat 1.3 g
- protein 13.5 g
- carbohydrate 51.4 g
- fiber 4.8 g
- cholesterol 20 mg
- iron 3 mg
- sodium 593 mg
- calcium 202 mg
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Arrange tomato halves, cut sides down, in pan; cook 1 1/2 minutes or until seared. Stir tomatoes; cook 30 seconds. Remove tomatoes from pan; set aside.
Reduce heat to low. Add oil to pan; swirl to coat. Add red pepper and garlic; cook 2 minutes or until fragrant, stirring occasionally. Place canned tomatoes in a mini chopper or food processor; process until almost smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.
Remove skillet from heat. Add spinach and cooked pasta; toss well until spinach wilts slightly. Arrange about 1 1/3 cups pasta mixture in each of 4 shallow bowls. Divide the seared grape tomato halves evenly among the servings. Dollop about 2 tablespoons burrata cheese over each serving, and sprinkle with freshly ground black pepper.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.