Penne with Spinach, Cherry Tomatoes and Gorgonzola Sauce

Penne with Spinach, Cherry Tomatoes and Gorgonzola Sauce (Adapted from CL)

4 ounces dry whole-wheat penne pasta
1 teaspoon extra-virgin olive oil
1 cup cherry tomatoes, halved
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
6 tablespoons half-and-half
1 ounce crumbled Gorgonzola cheese
1 cup fresh spinach

In a large pot of boiling salted water, add pasta and cook according to package directions. Drain.

Meanwhile, in a large skillet, heat oil over medium. Stir in cherry tomatoes, salt, crushed red pepper and minced garlic - cook, stirring gently, for 1 minute. Stir in half-and-half and Gorgonzola - cook, stirring until the liquids have thickened slightly, about 2 to 4 minutes. Add cooked pasta and spinach - cook, stirring occasionally, until the spinach wilts, about 1 to 2 minutes.

Makes 2 servings.

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