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What a delightful pasta dish, perfect for a spring dinner! This quick dish can be served as a first or a main course. Plus, it can be prepared with any fresh, seasonal produce. Here, tender GOYA® Cut Ziti Pasta is artfully blended with a flavorful shallot and garlic sauce, baby spinach, vine-ripe tomatoes, lemon rind and gorgonzola cheese, and then drizzled with smooth GOYA® Extra Virgin Olive Oil. Go ahead and say yum!
Ingredients
3 tbsp.
GOYA® Extra Virgin Olive Oil, divided
8
shallots (1 lb.), halved and sliced
2
cloves garlic, finely chopped
1 tbsp.
brown sugar
¼ tsp.
crushed red pepper flakes
¾ tsp.
salt
1 lb.
GOYA® Cut Ziti Pasta
1 pkg. (5 oz.)
baby spinach
3
vine ripe tomatoes (1 lb.), chopped
2 tsp.
grated lemon rind
1 cup
crumbled gorgonzola cheese
Directions
Step 1
Heat 2 tablespoons oil in large skillet over medium-low heat. Add shallots, garlic, sugar, pepper flakes and salt. Cook stirring occasionally, until caramelized and tender, about 16 minutes.
Step 2
Meanwhile, bring large pot of salted water to boil. Add ziti and cook according to package directions, reserving about 11/2 cups water. Drain pasta and return to pot.
Step 3
Stir 1 cup of pasta water into shallots; remove from heat. Stir in spinach, tomatoes and lemon rind, just until spinach begins to wilt. Add to pasta, along with gorgonzola. Toss together and drizzle with remaining 1 tablespoon olive oil. Add additional pasta water if needed.
New from Goya
Recipe Tags
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