Farfalle with Gorgonzola, Arugula and Cherry Tomatoes

Ingredients

• Salt and freshly ground black pepper
• 1 cup half-and-half, cream or milk
• 1 cup crumbled Gorgonzola or other good blue cheese
• 1 pound farfalle or other pasta
• 2 cups arugula trimmed of very thick stems, washed, dried and chopped
• 1 cup cherry or grape tomatoes, cut in half
• Freshly grated Parmesan to taste, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    627 calories; 18 grams fat; 10 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 89 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 24 grams protein; 47 milligrams cholesterol; 423 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 to 6 servings

Preparation

1. Bring a large pot of water to a boil and salt it. In a small saucepan gently warm the half-and-half and Gorgonzola just until cheese melts a bit and mixture becomes thick; chunky is O.K.
2. When water boils, cook pasta until it is just tender but not mushy. Drain and return to pot over low heat.
3. Stir in Gorgonzola sauce along with arugula, tomatoes and a healthy dose of black pepper. Stir to combine, taste and add salt, if necessary, then serve immediately, with grated Parmesan if you like.