Ingredients
Scale
- 12 ounces tortiglioni pasta
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1 cup heavy cream
- 8 ounces burrata cheese, torn into pieces
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Cook the tortiglioni in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic for about 30 seconds, then add cherry tomatoes and cook until softened (about 2-3 minutes).
- Stir in spinach, salt, and pepper; cook until wilted (1-2 minutes).
- Pour in heavy cream and bring to a gentle simmer; cook until slightly thickened.
- Add the tortiglioni to the skillet and toss to coat in the sauce.
- Gently fold in burrata and Parmesan until combined.
- Remove from heat, garnish with basil, serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg