Campanelle Pasta with Burrata Cheese, and Spinach

Ingredients

• Spinach

  Raw

  4 cup or 120g

• Lemon peel

  Raw

  1 tsp or 2g

• 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 large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
3. Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; saut 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 cheese, sprinkle with salt and pepper, and serve.

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