Fettuccine with Seared Tomatoes, Spinach, and Burrata

Fettuccine with Seared Tomatoes, Spinach, and Burrata Recipe
Photography: Francesco Tonelli; Food Styling: Victoria Granof; Prop Styling: Tiziana Agnello
Don't skimp on the oil: There's a good bit here, but it creates a gorgeous tomato sauce that coats the noodles nicely. Burrata is rich, delicious fresh mozzarella cheese filled with cream. Although it was originally a hard-to-find imported Italian ingredient, now Bel Gioioso (an American cheese producer) makes and sells it in the gourmet cheese section at many major supermarkets.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

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

Ingredients

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

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. 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.

3. 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.

4. 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.

Note:

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.

Ann Taylor Pittman,

March 2013
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