Ziti with Caramelized Shallots, Spinach and Gorgonzola

Ziti with Caramelized Shallots, Spinach and Gorgonzola
Ziti with Caramelized Shallots, Spinach and Gorgonzola

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La Cocina Goya

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!

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3 tbsp.

GOYA® Extra Virgin Olive Oil, divided

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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shallots (1 lb.), halved and sliced


cloves garlic, finely chopped

1 tbsp.

brown sugar

¼ tsp.

crushed red pepper flakes

¾ tsp.


1 pkg. (5 oz.)

baby spinach


vine ripe tomatoes (1 lb.), chopped

2 tsp.

grated lemon rind

1 cup

crumbled gorgonzola cheese

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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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.

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Main Dishes Under 40

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