Campanelle Pasta with Burrata Cheese, and Spinach

Ingredients

• Spinach

  Raw

  1 ⅓ cup or 40g

• Lemons

  Raw, with peel

  ⅓ fruit without seeds or 36g

• Whole wheat pasta

  Dry

  5 ⅓ oz or 151g

• Lemon juice

  Raw

  ¹⁄₁₆ cup or 20g

• Olive oil

  Salad or cooking

  ⅛ cup or 24g

• Almonds

  Nuts, raw

  ¼ cup, sliced or 23g

• Garlic

  Raw

  ⅔ cloves, minced or 2g

• Butter

  Unsalted

  ⅔ tbsp or 9g

• Mozzarella cheese

  Part skim milk

  5 ⅓ oz or 151g

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.