Wednesday, September 16, 2009

Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce

  • 4 ounces uncooked ziti
  • 1/2 teaspoon extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 garlic clove, minced
  • 6 tablespoons half-and-half
  • 3 tablespoons Gorgonzola cheese, crumbled
  • 1 cup fresh spinach

Preparation

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

2. Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

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