Campanelle Pasta With Burrata Cheese, Spinach, Lemon, And Toasted Almonds
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
42
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick)1 cup
Olive Oil2 large
Garlic Cloves (minced)1 cup
Lemon Juice3 cup
Almond (sliced, toasted)Directions:
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
3
Add garlic; sauté until soft, about 2 minutes
4
Add lemon juice and lemon peel
5
Drain pasta; transfer to large bowl
6
Place spinach and almonds atop hot pasta
7
Pour hot lemon mixture over spinach
8
Toss until spinach is wilted, about 1 minute
9
Divide pasta among plates
10
Top with burrata cheese, sprinkle with salt and pepper, and serve
11
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
12
Meanwhile, melt butter with oil in heavy large skillet over medium heat
13
Add garlic; sauté until soft, about 2 minutes
14
Add lemon juice and lemon peel
15
Drain pasta; transfer to large bowl
16
Place spinach and almonds atop hot pasta
17
Pour hot lemon mixture over spinach
18
Toss until spinach is wilted, about 1 minute
19
Divide pasta among plates
20
Top with burrata cheese, sprinkle with salt and pepper, and serve