Campanelle Pasta with Burrata Cheese, Spinach, Lemon, and Toasted Almonds
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon finely grated lemon peel
- 2 tablespoons (1/4 stick) butter
- 2 large garlic cloves, minced
- Carbohydrate 61 g(20%)
- Cholesterol 87 mg(29%)
- Fat 48 g(74%)
- Fiber 4 g(16%)
- Protein 31 g(62%)
- Saturated Fat 19 g(97%)
- Sodium 498 mg(21%)
- Calories 800
Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. 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.
Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. 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.
