03 October, 2011

Ziti with Gorgonzola, Spinach & Tomatoes

I found this recipe in Cooking Light several years backit was an immediate Team Howe favorite. Let me tell you - it was plate lickin' good (for real, ask Chris). I did make a few minor adjustments to make it a little healthier. I would pair with a field greens salad. Try it!

8 ounces uncooked ziti (I used Tinkyada sprials)
1 tablespoon extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
3 tablespoons cream
6 tablespoons skim milk
4 tablespoons gorgonzola cheese, crumbles
2 big handfuls fresh spinach

1.  Cook pasta according to package instructions. While pasta is cooking, mince garlic and halve tomatoes. 

2.  Heat olive oil in a large pan, add tomatoes, crushed pepper, salt, and garlic. Cook 1 minutes. Stir in milk, cream, and cheese, cook about 2 minutes (until it starts to thicken), add pasta and spinach, cook until the spinach wilts (about 2 minutes on medium heat). 

3.  As I plated the pasta, I spinkled a few crumbles of gorgonzola on each serving. This makes 4 servings. Took about 20 minutes to make.

Calories 335, fat 10.4g according to Cooking Light, however I used skim milk and cream instead of the half & half they called for and cut the total amount down from 12 tabblespoons. Also, I cut the cheese by a third, so my guess is made as above it is more like 280 calories and a lot less fat. The hardest part was leaving our 2 extra servings for lunch! http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1835257#

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