Rating: 4.5 stars
43 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 11
  • 5 star values: 27

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.

Jeanne Kelley
Recipe by Cooking Light September 2008

Gallery

Lee Harrelson; Styling: Jan Gautro

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
2 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

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  • 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.

Nutrition Facts

335 calories; calories from fat 28%; fat 10.4g; saturated fat 5.9g; mono fat 2.4g; poly fat 0.4g; protein 12.3g; carbohydrates 49.9g; fiber 3.6g; cholesterol 26mg; iron 2.6mg; sodium 485mg; calcium 129mg.
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