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
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.
We know our community (that’s you!) is the key ingredient that sets us apart. Check out the latest recipes and stories featured in the mag, plus subscribe to get your own copy.