Rigatoni, Tomatoes, and Blue Cheese

Ingredients 8 oz rigatoni pasta
1 pint cherry tomatoes, halved
2 teaspoons extra-virgin olive oil
1/2 cup julienne-cut sun-dried tomatoes
1/2 cup half-and-half
4 oz crumbled gorgonzola cheese
3–4 oz fresh baby spinach leaves (2 cups)

Prep

• Put water on to boil for pasta.

Steps

1. Cook pasta following package instructions.
2. Cut cherry tomatoes in half. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add cherry tomatoes; cook and stir 2-3 minutes or until skins begin to separate from tomatoes.
3. Stir sun-dried tomatoes and half-and-half into tomatoes. When mixture begins to boil, stir in gorgonzola cheese until blended.
4. Drain pasta; stir pasta into tomato mixture. Stir spinach in gently. Serve.

(Recipe courtesy of Publix Apron's Simple Meals)