Recipe information
Total Time
20 minutes
Yield
6 Servings
Ingredients
1
pound campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)
2
tablespoons (1/4 stick) butter
1
/3 cup olive oil
2
garlic cloves, minced
1
/4 cup lemon juice
1
teaspoon finely grated lemon peel
1
6-ounce package baby spinach (about 4 cups)
3
/4 cup sliced almonds, toasted
1
pound burrata cheese, cut into 1-inch chunks
Need to make a substitution?
Preparation
Step 1
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Step 2
Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, and serve.