Fettuccine with Seared Tomatoes, Spinach, and Burrata

Fettuccine with Seared Tomatoes, Spinach, and Burrata
Fettuccine with Seared Tomatoes, Spinach, and Burrata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: