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Penne with Spinach, Cherry Tomatoes, and Gorgonzola Sauce


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Rate this recipe 4.5/5 (2 Votes)


  • 1lb uncooked Penne Pasta
  • 2 tablespoon extra-virgin olive oil
  • 2 cups cherry tomatoes, halved
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 2 cups half-and-half
  • 1 ½ cups Gorgonzola cheese, crumbled
  • 4 cups fresh spinach


Servings 6


Step 1

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.

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