Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce
2 servings (serving size: 1 1/4 cups)
Photo: Lee Harrelson; Styling: Jan Gautro
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
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
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.
This has become a stand-by for me. Great with all kinds of blue cheese. I usually use arugula instead of spinach, since I like the flavour better. Really one of my favourites, because it doesn't seem like a "light" meal. Perfect when I want something rich and cheesy.
I've made this several times now. DD isn't a fan, but she doesn't like gorgonzola. I would definitely serve it to guests. Note the recipe makes 2 servings, so adjust accordingly. It goes together very quickly once the pasta is done and the tomatoes are sliced. Don't hesitate to use more spinach than the recipe calls for. Basil would be a nice addition as well. Served with tossed green salads.
My husband and I loved this dish. I used gluten free pasta and diced up a fresh tomato since I didn't have any cherry tomatoes. Next time, I think I'll use a little more red pepper to make it spicier. Served it with a fruit salad. We will definitely have this one again. In my opinion it's good enough (and easy) for company.
Very tasty! Loved the combination of flavours. I added more spinach and garlic, per the recommendation of another commenter. I didn't use gorgonzola, but I did use my favourite blue cheese and it turned out to be incredibly delicious.
I love this recipe. I always up the garlic on ANY recipe by like 10x and I've even made it without spinach but I just added dried parsley to color it up. ALSO, I've only ever made it with feta and 2% milk and I like it sooooooooooooooooooo much. I like gorgonzola with meat because it has such a bite to it. This vegetarian dish works better with feta. Also, I gave the recipe to my vegetarian sister in Engladn and she makes it at like all her dinner parties.
We LOVED this!! Took advice of others and doubled both garlic & spinach. I agreed especially with spinach. Then I doubled whole recipe including my changes to garlic & spinach. Original recipe not enough for our family. Thought this was delicious, easy, and light. Just served with a roll. Thought Gorgonzola favor was perfect. Will absolutely make again!!
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