Pasta is always a hit with my family. I am continually amazed by people who live the Paleo lifestyle and the carb-free life they lead. Not me. Give me pasta and give me bread. And that makes me a happy mama. And you know how the saying goes, “When mama’s happy, everyone’s happy!”
I saw this recipe for Fettuccine with Seared Tomatoes, Spinach and Burrata on a recent cover of Cooking Light magazine. Since then I have made it precisely 8 times. That shows you how good it is. It is a simple dish with complex flavors, and a great way to get my kids to eat spinach. Willingly. That’s enough to make you try it right there, isn’t it?
Searing the grape tomatoes gives them a sweet, caramelized taste. The spinach wilts perfectly so you get a little with each bite, and the sauce coats the pasta just right. And the burrata cheese? OH MY! The burrata cheese absolutely makes this dish. If you haven’t used it before, burrata cheese is fresh mozzarella on the outside and mozzarella and cream mixed together on the inside, which makes it soft and super-creamy. Yes, you can substitute fresh mozzarella if you don’t have any burrata. Just make sure you heat it a little in the pan to make it soft and gooey. But I highly recommend you try the burrata. It seriously is the bomb. Add a dollop on top of this pasta, and you have a plate of pure deliciousness.