(This is a meal for 2. If you want, the recipe can be doubled. I did that and it worked out great.)
4 oz uncooked ziti
1/2 tsp EVOO
1 cup cherry tomoatoes, halved (I used grape tomatoes instead)
1/4 tsp salt
1/8 tsp crushed red pepper (optional in my version)
1 garlic clove, minced
6 tbsp half-and-half
3 tbsp Gorgonzola cheese, crumbled
1 cup fresh baby spinach
Cook pasta according to package directions, omitting salt and fat; drain.
Heat EVOO in large non-stick skillet over med heat. Add 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 occasionaly.
Yields: 2 servings (1 1/4 cup per serving)