Description
A quick and elegant spinach burrata pasta tossed in a light garlic and lemon sauce, finished with creamy burrata that melts into the warm noodles for a comforting yet fresh meal.
Ingredients
16 ounces fusilli pasta
3 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
8 ounces baby spinach
8 ounces burrata cheese
Salt, to taste
Black pepper, to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Heat the olive oil and butter in a wide skillet over medium heat.
- Add the minced garlic and cook gently until fragrant, without browning.
- Stir in the lemon zest and lemon juice and let warm briefly.
- Add the baby spinach and cook until just wilted.
- Season lightly with salt and black pepper.
- Add the cooked pasta to the skillet and toss until evenly coated.
- Transfer to serving bowls and tear the burrata over the hot pasta.
- Break open the burrata slightly so the creamy center melts into the noodles, then serve immediately.
Notes
Cherry tomatoes or red pepper flakes make great additions.
Fresh mozzarella or ricotta can replace burrata if needed.
Add grilled chicken, shrimp, or chickpeas for extra protein.
For leftovers, add fresh burrata after reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
