Creamy Sun-Dried Tomato and Spinach Pasta with Burrata

Heat olive oil in a large skillet over medium heat. Add the thinly sliced shallots and sauté until softened.

Add the dried basil, Italian seasoning, red pepper flakes, lemon zest, and lemon juice. Stir to combine.

Stir in the sun-dried tomato paste and cook for about a minute until fragrant.

Pour in the heavy cream and stir until the sauce is smooth and uniform in color.

Add the mixed greens or spinach and stir until they have wilted into the sauce.

Stir in the grated parmesan cheese, then season with salt and pepper to taste. Let the sauce simmer gently.

Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions until al dente.

Before draining the pasta, reserve at least 1 cup of the starchy pasta water.

Drain the pasta and add it directly to the skillet with the sauce. Toss well to coat.

Add about 1/2 cup of the reserved pasta water to the skillet to help the sauce cling to the pasta and create a creamy consistency. Stir to combine.

Top the pasta with the ball of burrata. Break it open with a fork and gently mix the creamy interior into the pasta.

Garnish with fresh chopped parsley and an extra sprinkle of red pepper flakes, if desired. Serve immediately.