Campanelle Pasta with Burrata Cheese, and Spinach

Ingredients

• Spinach

  Raw

  4 cup or 120g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Lemon juice

  Raw

  ¼ cup or 61g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Almonds

  Nuts, raw

  ¾ cup, sliced or 69g

• Garlic

  Raw

  2 cloves, minced or 6g

• Butter

  Unsalted

  2 tbsp or 28g

• Mozzarella cheese

  Part skim milk

  16 oz or 454g

Directions

1. Cut cheese into 1-inch chunks.
2. Cook pasta in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
3. Meanwhile, melt butter with oil in a large skillet over medium heat.
4. Add garlic; sauté until soft, about 2 minutes.
5. Add lemon juice and lemon peel.
6. Drain pasta and transfer to a large bowl.
7. Place spinach and almonds atop hot pasta.
8. Pour hot lemon mixture over spinach.
9. Toss until spinach is wilted, about 1 minute.
10. Divide pasta among plates.
11. Top with cheese, sprinkle with salt and pepper, and serve.