Burrata Pasta

This whole wheat pasta with creamy burrata, roasted cherry tomatoes, spinach, fresh basil, toasted walnuts, and a touch of lemon honey flavor is a fresh, hearty, and flavorful dinner perfect for any night of the week.

Course Main Course, Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings Serving

Calories 563kcal

Equipment

large pot
baking sheet
large skillet
Small mixing bowl
Colander
zester
Measuring cups
Measuring spoons
wooden spoon or spatula

Ingredients

8 ounces whole-wheat fettuccine or linguine
¼ cup extra-virgin olive oil
1 ½ tablespoons finely chopped garlic
½ teaspoon Italian seasoning
½ teaspoon crushed red pepper
3 cups halved cherry tomatoes
¼ teaspoon salt
¼ teaspoon ground pepper
3 cups baby spinach
¼ cup chopped fresh basil plus more for garnish
8 ounces burrata cheese
¼ teaspoon smoked paprika
1 tablespoon balsamic vinegar
¼ cup chopped walnuts toasted
Zest of 1 lemon
1 teaspoon honey
Pinch chili flakes

Instructions

Preheat the oven to 400°F.
Add the halved cherry tomatoes to a baking sheet. Toss with smoked paprika, balsamic vinegar, a pinch of salt, and a pinch of ground pepper.
Roast the tomatoes for 15 to 20 minutes, or until softened and slightly caramelized.
While the tomatoes roast, bring a large pot of salted water to a boil. Cook the whole-wheat pasta according to package directions until al dente.
Reserve 1/2 cup of pasta water, then drain the pasta.
In a small bowl, gently toss the burrata cheese with lemon zest, honey, and chili flakes. Set aside for at least 15 minutes to allow the flavors to infuse.
Heat the extra-virgin olive oil in a large skillet over medium heat.
Add the finely chopped garlic, Italian seasoning, and crushed red pepper. Sauté for 1 to 2 minutes, or until fragrant.
Add the roasted tomatoes and baby spinach to the skillet. Stir until the spinach wilts.
Add a splash of reserved pasta water, if needed, to loosen the sauce.
Add the cooked pasta to the skillet and toss until evenly coated with the sauce.
Stir in the chopped fresh basil.
Plate the pasta and top each serving with the marinated burrata.
Sprinkle with toasted walnuts and garnish with extra fresh basil before serving.

Nutrition