Fresh cherry tomatoes and kale jazz up this quick and easy pasta dish with a gorgonzola cream sauce. Serve by itself or pair up with grilled chicken.
Back to school season is here. I may not have children who are getting back into the swing of another school year, nor am I myself in school (which by the way it still has not sunk in that I am no longer a student) but the time has come to start whipping up those quick and easy weeknight meals. This pasta dish not only takes advantage of the tomatoes in season, but comes together in minutes and can be served as a side or by itself. I chose to serve it topped with grilled chicken and garlic bread.
What are your favorite weekday dinner recipes?
One year ago: Peach Bread
Two years ago: Root Beer Cake Brownies
Three years ago: Biscoff Cheesecake Ice Cream
PASTA WITH CHERRY TOMATOES, KALE, AND GORGONZOLA SAUCE
Serves 2 as a meal, 4 as a side
4 oz. uncooked pasta
1 tsp olive oil
1 cup cherry tomatoes, halved
1/4 tsp salt
1/8 tsp crushed red pepper
1 clove garlic, minced
6 Tbsp 2% milk
1/4 cup crumbled gorgonzola cheese
1 cup lightly packed fresh kale
- Cook pasta according to package directions.
- In a large skillet over medium, heat the olive oil. Add tomatoes, salt, crushed red pepper and garlic and cook for 1 minute, stirring occasionally. Stir in milk and cheese and cook 2 minutes, stirring constantly, or until slightly thickened. Stir in spinach and pasta and cook for 1 minute or until kale wilts.
- Serve by itself of with grilled chicken and garlic bread.
Source: Adapted slightly from Cooking Light, September 2008.