Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce
- 4 ounces uncooked ziti
- 0.5 teaspoon extra-virgin olive oil
- 1 cup cherry tomatoes — halved
- 0.25 teaspoon salt
- 0.125 teaspoon crushed red pepper
- 1 garlic clove — minced
- 6 tablespoons half-and-half
- 3 tablespoons Gorgonzola cheese — crumbled
- 1 cup fresh spinach
- Cook pasta according to package directions, omitting salt and fat; drain.
- 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.
