This weekend was rather pleasant weather-wise in Chicago. Chilly enough to wear a sweater inside but bright enough to wear sunglasses outside. On this type of day, I want nothing more than to eat a satisfying dish of pasta. But, I didn’t want to indulge on one that was laden with tons of meat, cheese, or fat. So, I naturally turned towards Cooking Light to find a healthier, slimmed down pasta dish. This tasty fettuccine with seared tomatoes, spinach and mozzarella was in the March 2013 issue of Cooking Light, and it doesn’t skimp on flavor or seasoning. Although the original recipe calls for burrata, I substituted in a healthy-sized slice of buffalo mozzarella. Check out the recipe here.