ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce

Photo: Lee Harrelson; Styling: Jan Gautro
Prep time 40 mins
Yield 2 servings (serving size: 1 1/4 cups)
Gorgonzola, an Italian blue cheese, gives this grown-up mac and cheese pasta dish pungent flavor. If you'd like to make it more family-friendly, substitute your favorite blue or other creamy cheese. You can also substitute penne or rigatoni for ziti.

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
  • 3 tablespoons Gorgonzola cheese, crumbled
  • 1 cup fresh spinach

Nutrition Information

  • calories 335
  • caloriesfromfat 28 %
  • fat 10.4 g
  • satfat 5.9 g
  • monofat 2.4 g
  • polyfat 0.4 g
  • protein 12.3 g
  • carbohydrate 49.9 g
  • fiber 3.6 g
  • cholesterol 26 mg
  • iron 2.6 mg
  • sodium 485 mg
  • calcium 129 mg

How to Make It

  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.