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.
Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce
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.
More From Cooking Light
- 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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note