Campanelle Pasta with Burrata Cheese, Spinach, Lemon, and Toasted Almonds

Ingredients

  • 1 pound campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)
  • 2 tablespoons (¼ stick) butter
  • 1/3 cup olive oil
  • 2 large garlic cloves, minced
  • ¼ cup lemon juice
  • 1 teaspoon finely grated lemon peel
  • 1 6-ounce package baby spinach (about 4 cups)
  • + 2 more ingredients
    • ¾ cup sliced almonds, toasted
    • 1 pound burrata cheese, cut into 1-inch chunks

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. 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...

View full recipe at SpringPad

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