Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce

Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce Recipe
Photo: Lee Harrelson; Styling: Jan Gautro
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.

Yield:

2 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Recipe Time

Prep: 40 Minutes

Nutritional 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

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

Preparation

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.

Jeanne Kelley,

Cooking Light

September 2008
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