Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce

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

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 28%
  • Fat: 10.4g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 12.3g
  • Carbohydrate: 49.9g
  • Fiber: 3.6g
  • Cholesterol: 26mg
  • Iron: 2.6mg
  • Sodium: 485mg
  • Calcium: 129mg

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. 1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. 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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