Ziti with Spinach, Gorgonzola, Cherry Tomatoes, and Spinach

I made this once without the crushed red pepper because I was out, but that ingredient is crucial to the overall loveliness of this dish. I would give it a 7. Melissa, I dare you to make something with gorgonzola cheese in it.

I like to add broccoli to this to get more vegges in.
I also double this recipe, because it does not make a lot. Once it's doubled, it can feed 4 adults.

4 ounces uncooked ziti
1/2 tsp. olive oil
1 cup cherry tomatoes, halved
1/4 tsp. salt
1/8 tsp. crushed red pepper
1 garlic clove, minced
6 Tbs half-and-half
3 Tbs Gorgonzola cheese, crumbled
1 Cup fresh spinach

Cook pasta according to package instructions, omitting salt and fat; drain. Heat olive oil in a large skillet over medium heat. Add cherry tomatoes, crushed red pepper, and minced garlic. 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, stirring occasionally.