So good! I love burrata but haven't used it at home until now. Made with whole wheat pasta, and a touch more garlic and red pepper.
Fettuccine with Seared Tomatoes, Spinach, and Burrata
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.
More From Cooking Light
Total: 25 Minutes
- Calories: 415
- Fat: 17.1g
- Saturated fat: 5.7g
- Monounsaturated fat: 9.2g
- Polyunsaturated fat: 1.3g
- Protein: 13.5g
- Carbohydrate: 51.4g
- Fiber: 4.8g
- Cholesterol: 20mg
- Iron: 3mg
- Sodium: 593mg
- Calcium: 202mg
- 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
- 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.
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