Servings and Ingredients
|8 oz.||Hy-Vee medium egg noodles|
|1 tbsp.||Hy-Vee Select olive oil|
|1 pt.||cherry tomatoes, halved|
|¼ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee crushed red pepper, or to taste|
|2||garlic cloves, minced|
|¾ c.||Hy-Vee half-and-half|
|¾ c.||crumbled Gorgonzola cheese|
|1||(10 oz) bag fresh spinach, chopped|
|Hy-Vee freshly cracked black pepper, to taste|
- Prepare pasta according to package directions.
- Meanwhile, heat olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper and 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; cook 1 minute or until spinach wilts, tossing occasionally.
- Toss with pasta and season to taste with black pepper.
- Serve immediately.
270 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 50mg
- Sodium: 380mg
- Total Carbohydrates: 32g
- Protein: 10g
Vitamin A 45%
Vitamin C 25%
Hy-Vee medium egg noodles.