Monday, January 4, 2010

ziti with spinach, cherry tomatoes, and gorgonzola sauce


4 oz. uncooked ziti
2 tbsp. olive oil
1 cup cherry tomatoes, halved
1/4 tsp. salt
1/8 tsp. crushed red pepper
5-10 garlic cloves, minced
3/4 cup  half-and-half
6 tbsp. Gorgonzola cheese, crumbled
1 bag of fresh spinach


1. Cook pasta according to package directions, omitting fat and salt; drain.
2. Heat 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 just wilts, tossing occasionally.

*Adapted from Cooking Light

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