This recipe is adapted from Epicurious. It was super quick and perfect for a weeknight dinner. I cut the recipe in 1/2 and used pine nuts instead of almonds.
1/2 lb pasta
1 TBSP butter
1 TBSP olive oil
4 garlic cloves, minced
2 TBSP lemon juice
1 tsp finely grated lemon peel
1 6-ounce package baby spinach
1/4 c toasted pine nuts
1/2 burrata cheese, cut into 1-inch chunks
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Set aside 1/2 c pasta water. Drain pasta and return to the pot. Add spinach, pine nuts and hot lemon mixture, toss until spinach is wilted, about 1 minute. Add pasta water 1/4 c at a time if needed. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, and serve.
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