Tasty Tuesdays - Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce

I know most people think that worst time of year for a CPA are the weeks leading up to April 15th, and don't get me wrong, they are CRAZY, but in my opinion, the most stressful time of year is actually the first two weeks of October. If you are an on-time income tax filer, you probably don't even realize that there is such a thing as the October 15th deadline. It is dooms day for CPAs. It is the final finish line and most days it seems like you might not actually be running across it. There are sooooo many returns to finish, and there's no more wiggle room in getting them done!

I always find during stressful work weeks that the last thing I feel like doing when I get home is making a complex menu with a ton of cooking steps. That's how I came across this delicious recipe. Who doesn't love a good pasta dish?? This one pairs the sweetness of half and half (fat-free works very well in this case) with the spiciness of crushed red pepper. The Gorgonzola adds just the right punch to turn a simple pasta dish into a lovely meal. We'll be having this tonight with the addition of some turkey Italian sausage. I really think you'll find this recipe perfect for those nights when you just can't imagine having to think for even one more second.

Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce

Yield
2 servings (serving size: 1 1/4 cups)
Ingredients
4 ounces uncooked ziti (whole wheat ziti works very well)
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 (I used fat-free)
3 tablespoons Gorgonzola cheese, crumbled
1 cup fresh spinach
Preparation
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.