Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce

From Cooking Light September 2008



Ingredients:
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 (used milk)
3 tablespoons Gorgonzola cheese, crumbled
1 cup fresh spinach (left out)

Directions:
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.

Comments:
I had some leftover gorgonzola from our party and this looked like a good way to use it up. I even had some cherry tomatoes already in the fridge so it was a recipe I didn't have to go grocery shopping to make. Overall, simple, tastes good. Not an everyday recipe though. Gorgonzola isn't the cheapest cheese out there! The picture looks kind of sad because I had already started to eat when I realized I hadn't snapped a photo yet. Whoops!