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Fettuccine with Burrata and Roasted Tomatoes

Fettuccine with Seared Tomatoes, Spinach, and Burrata

Cherry tomato pasta is a great way to use up the end of season tomatoes. 

Course Main Course, pasta
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 789 kcal

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
  • 3/4 teaspoon salt
  • 3 ounces fresh baby spinach about 3 cups
  • 4 ounces burrata cheese
  • Freshly ground black pepper

Instructions

  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.
  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.
Nutrition Facts
Fettuccine with Seared Tomatoes, Spinach, and Burrata
Amount Per Serving (1 g)
Calories 789 Calories from Fat 351
% Daily Value*
Fat 39g60%
Sodium 350mg15%
Carbohydrates 82g27%
Sugar 4g4%
Protein 28g56%
* Percent Daily Values are based on a 2000 calorie diet.