Ingredients:
- 8 ounces whole-wheat fettuccine or linguine
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons finely chopped garlic
- 1/2 teaspoon salt-free Italian seasoning
- 1/2 teaspoon crushed red pepper
- 3 cups halved cherry tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 3 cups packed baby spinach
- 1/4 cup chopped fresh basil, plus more for garnish
- 8 ounces burrata cheese
Instructions:
- 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.
- Heat oil in a large skillet over medium heat. Add garlic, Italian seasoning and crushed red pepper and cook, stirring often, 1 to 2 minutes.
- Stir in tomatoes and 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 bowls and garnish with additional basil, if desired.