This has become a stand-by for me. Great with all kinds of blue cheese. I usually use arugula instead of spinach, since I like the flavour better. Really one of my favourites, because it doesn't seem like a "light" meal. Perfect when I want something rich and cheesy.
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