Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

This meatless meal definitely doesn't skimp on flavor. With a bright and fresh spring pesto and lots of healthy spinach, getting your greens has never been so easy. 

Maureen Callahan
Recipe by Cooking Light March 2016

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
43 mins
total:
43 mins
Yield:
Serves 6 (serving size: about 1 cup pasta mixture, 1/2 ounce burrata, and 3/4 teaspoon pistachios)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a mini chopper; add 1/4 cup pistachios, and process until finely chopped. Add 1/2 teaspoon salt; pulse to combine. Add 3 tablespoons oil; process until blended.

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  • Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Stir in shallots; sauté 2 minutes, stirring constantly. Stir in stock, remaining 1/4 teaspoon salt, and pasta; bring to a boil. Cook 10 minutes or until pasta is done, stirring occasionally. Remove pan from heat. Stir in pesto and spinach. Divide pasta mixture among 6 shallow bowls; top evenly with Burrata, and drizzle with remaining 1 tablespoon oil. Sprinkle with chopped pistachios and crushed red pepper, if desired.

Nutrition Facts

397 calories; fat 20.1g; saturated fat 4.3g; mono fat 9.8g; poly fat 3.6g; protein 13g; carbohydrates 50g; fiber 8g; cholesterol 11mg; iron 3mg; sodium 527mg; calcium 162mg; sugars 3g; added sugar 0g.
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