This Recipe includes
- Pasta – you can use any type of pasta like any type of short-cut pasta (penne, farfelle, rotini, etc.). You can also use whole wheat pasta if you like. In this case, I’m using farfelle pasta.
- Burrata cheese – 8oz packet of burrata cheese
- Sun-dried tomatoes – sun-dried tomatoes packed in oil.
- Basil – dried basil, or fresh if you have it.
- Garlic – garlic powder or flakes for flavor
- Oregano – dried oregano, or fresh if you have it.
Why we love it
Burrata cheese is not one of those ingredients that is on the regular shopping list, but when it is, it certainly is a treat! With chewy goodness on the outside and a creamy interior, there is nothing like a fresh burrata.
And when you add it to a pasta, along with some sun-dried tomatoes and spinach for protein, you have a creamy and zesty dish the whole family will love.
The key is to add the burrata towards the end, and to let the heat of the pasta melt it, rather than the stove.
It is also best to eat it quickly after cooking, so that it retains that sumptuously fresh flavor.
Frequently asked questions
1. What to serve with it?
2. Can you prepare it in advance?
Yes, this burrata pasta with spinach and sun-dried tomatoes can easily be prepared in advance, but I wouldn’t recommend keeping it more than 24 hours. The burrata sauce will dry out, and it won’t taste as good as it would fresh.
If you do want to store it in the fridge, you can keep it in these glass containers, which also can serve to transport a packed lunch.
If you like this recipe
- 400g (0.9lb) of any type of short cut pasta (penne, farfelle, rotini, etc.)
- 1 cup of fresh spinach
- 10-12 sun-dried tomatoes packed in oil
- 8oz of burrata cheese (1 packet)
- 1 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1 teaspoon of garlic powder
- pinch of salt and pepper
- In a large pot on the stove, cook the pasta according to package instructions.
- Chop the spinach and the sun-dried tomatoes.
- Once the pasta has finished cooking, drain half the water from the pasta and place back on the stovetop.
- Reduce to a low temperature on the stovetop and stir in the spices, spinach, and sun-dried tomatoes for 5 minutes.
- Turn the stove off and immediately add the burrata into the pasta dish while it is warm. Stir in the burrata with a wooden spoon till the cheese melts and covers the pasta. (Cut the burrata in pieces if necessary to help it melt faster.)
- Serve while warm.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 405mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 15g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other classic recipes that you can make easily. Bon appétit!