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Prep Time
40 Mins
Yield
2 servings (serving size: 1 1/4 cups)
Photo: Lee Harrelson; Styling: Jan Gautro

How to Make It

Step 1

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

Step 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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