Pasta with Spinach, Cherry Tomatoes, and Gorgonzola Sauce

Over the last couple of months I've been trying to eat healthier but have refused to give up my love of cooking, eating and great food. The added focus and exercise has paid off in my waistline and I feel like I've never eaten better. I discovered this dish in Cooking Light (September 2008) and have made it twice. It's delicious and goes so well with some fresh baked bread. I wouldn't eat it every night, but it's a healthy splurge meal for once in a while. It's also very easy and quick to make. The original recipe called for ziti. Any tube shaped pasta would work well. I didn't have any penne, rigatoni, or ziti so I used riccetti (which my better half tells me means "little curls" in Italian).


Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce
(From Cooking Light, September 2008)
2 Servings (serving size is 1 1/4 cups)

4 ounces uncooked ziti
1/2 teaspoon extra-virgin olive oil
1 cup cherry tomatoes, halved
1/4 teaspoon of salt
1/8 teaspoon of crushed red pepper
1 garlic clove, minced
6 tablespoons of half-and-half
3 tablespoons of 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 non-stick 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.

If you're following Weight Watchers one serving of this is 7 points. Calories are 335; fat is 10.4 grams; Protein is 12.3g; carb 49.9 g; fiber 3.6 g

Bring the broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, heat the olive oil over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the evaporated skim milk, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.