Fettuccine with Tomatoes, Spinach & Mozzarella

The original recipe calls for burrata cheese, but I wasn't able to find any in my local stores.  I asked about it and they said that burrata is seasonal (usually sold in spring and summer).  It is made fresh and can be difficult to find.  Burrata is a ball of mozzarella with a creamy center.  So, this recipe can also be made with fresh mozzarella.  This recipe was delicious and the next time I spot burrata in the store, I will be making it again!
 
Source: Cooking Light March 2013
Ingredients:
 8 oz ounces uncooked fettuccine

Cooking spray

2/3 cup grape tomatoes, halved (about 10 large)

3 tablespoons extra-virgin olive oil

1/4 teaspoon crushed red pepper

4 garlic cloves, thinly sliced

1 (14.5-ounce) can unsalted diced tomatoes, undrained

3/4 teaspoon salt

3 ounces fresh baby spinach (about 3 cups)

4 ounces burrata cheese ( I couldn't find burrata so I used fresh mozzarella)

Freshly ground black pepper

Instructions:
1. Cook pasta according to package directions, omitting salt and fat; drain.

2. While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Arrange tomato halves, cut sides down, in pan; cook 1 1/2 minutes or until seared. Stir tomatoes; cook 30 seconds. Remove tomatoes from pan; set aside.

3. Reduce heat to low. Add oil to pan; swirl to coat. Add red pepper and garlic; cook 2 minutes or until fragrant, stirring occasionally. Place canned tomatoes in a mini chopper or food processor; process until almost smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.

4. Remove skillet from heat. Add spinach and cooked pasta; toss well until spinach wilts slightly. Arrange about 1 1/3 cups pasta mixture in each of 4 shallow bowls. Divide the seared grape tomato halves evenly among the servings. Dollop about 2 table­spoons burrata (or mozzarella) cheese over each serving, and sprinkle with freshly ground black pepper.