Why You’ll Love Spinach Burrata Pasta Recipe
I love this recipe because it comes together fast but tastes like something from a restaurant. The lemon adds brightness, the garlic brings depth, and the burrata turns everything rich and silky without needing a heavy sauce. It’s perfect for busy weeknights, yet elegant enough to serve when I want to impress with minimal effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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16 ounces fusilli pasta
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3 tablespoons olive oil
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2 tablespoons butter
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3 cloves garlic, minced
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Zest of 1 lemon
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Juice of 1 lemon
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8 ounces baby spinach
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8 ounces burrata cheese
Directions
I start by cooking the pasta in a large pot of salted boiling water until al dente, then drain it and set it aside. While the pasta cooks, I heat the olive oil and butter in a wide skillet over medium heat. I add the garlic and cook it gently until fragrant, being careful not to let it brown.
Next, I stir in the lemon zest and lemon juice, letting everything warm together for a moment. I add the baby spinach and cook just until it wilts down. I season lightly with salt and pepper, then add the cooked pasta to the skillet and toss everything together so the noodles are evenly coated.
Once the pasta is hot, I transfer it to serving bowls and tear the burrata over the top. I gently break open the cheese so the creamy center melts into the pasta just before serving.
Servings and Timing
This recipe makes about 4 servings. The total time is around 15 minutes, including prep and cooking, which makes it ideal for quick lunches or weeknight dinners.
Variations
I like to customize this pasta depending on what I have available. Sometimes I add cherry tomatoes for a pop of sweetness or red pepper flakes for heat. For extra protein, I mix in grilled chicken, shrimp, or chickpeas. I also enjoy sprinkling a bit of grated Parmesan over the top along with the burrata.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently on the stovetop with a splash of olive oil. Since burrata changes texture when chilled, I sometimes add a fresh piece on top after reheating.
FAQs
Can I use a different pasta shape?
Yes, I use penne, farfalle, or spaghetti when fusilli isn’t available.
What can I substitute for burrata?
I use fresh mozzarella or ricotta if I can’t find burrata.
Is this recipe vegetarian?
Yes, it’s naturally vegetarian as written.
Can I add more vegetables?
Absolutely. Mushrooms, zucchini, or asparagus work very well.
Does lemon make it sour?
No, the lemon adds brightness without overpowering the dish.
Can I make this dairy-free?
I skip the butter and burrata and use extra olive oil instead.
Is this good for meal prep?
It’s best fresh, but leftovers are still enjoyable the next day.
Can I make it spicy?
Yes, I add red pepper flakes when cooking the garlic.
Should I rinse the pasta?
No, I don’t rinse it so the sauce clings better.
Can I serve this cold?
I prefer it warm, but it can also be enjoyed as a pasta salad.
Conclusion
I love this spinach burrata pasta because it’s effortless, flavorful, and comforting without feeling heavy. The combination of lemon, garlic, greens, and creamy cheese makes it a dish I turn to again and again. It’s proof that simple ingredients can create something truly satisfying.
