Tuesday, April 21, 2009

Ziti with spinach, cherry tomatoes, and gorgonzola sauce

Geoff and I really liked the slight kick to the sauce that the crushed red pepper provided. It's made to serve 2, but could easily be doubled, tripled, etc. I think you could probably add some chicken to this, too.

Ziti with spinach, cherry tomatoes, and gorgonzola sauce
from Cooking Light, September 2008

Note from CL: Gorgonzola, an Italian blue cheese, gives this grown-up mac and cheese 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. Total time: 40 minutes.

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


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.


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