This month's edition of Cooking Light was EXCELLENT. Of course, that magazine rarely disappoints. This recipe was so good that even my kids, and hubby liked, which made it even more of a winner. It has gorganzola, which is a type of bleu cheese, only I like it more because the flavor is richer and the cheese is creamier, mmmmm, mouth watering just thinking about it. And another bonus is you usually have a little cheese left over for salads and things.
(I doubled the recipe for my family of three and a half, and we ended up with one small serving left over).
4 ounces uncooked ziti
1/2 tsp extra-virgin olive oil
1 cup cherry tomatoes halved (I used a regular vine ripened tomato, and it was a bit watery, so if you can't get cherry tomatoes, use a plum or roma tomato, they have a lot less juice)
1/4 tsp salt
1/8 tsp crushed red pepper (this is actually a pretty important ingredient, try not to skip it)
1 garlic clove minced
6 TB half and half (you can find it in fat free form)
3 TB gorganzola crumbled
1 cup fresh spinach
1. Cook pasta according to directions. Drain.
2. Heat extra-virgin olive oil in a large non-stick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook one minute, stirring occasionally. Stir in half-and-half and Gorganzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook one minute or until spinach welts, tossing occasionally.
2 Servings
