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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (197g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 63 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 58mg||18 %|
|Sodium 49.9mg||2 %|
|Potassium 448.2mg||12 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 36.9g|
|Protein 9.2g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 250
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