Ingredients

• 8 oz rigatoni pasta
• 1 pint cherry tomatoes, halved
• 2 teaspoons extra-virgin olive oil
• ½ cup julienne-cut sun-dried tomatoes
• ½ cup half-and-half
• 4 oz crumbled gorgonzola cheese
• 3-4 oz fresh baby spinach leaves (2 cups)

Prep

• Put water on to boil for pasta.

Steps

1. Cook pasta following package instructions.
2. Cut cherry tomatoes in half. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add cherry tomatoes; cook and stir 2-3 minutes or until skins begin to separate from tomatoes.
3. Stir sun-dried tomatoes and half-and-half into tomatoes. When mixture begins to boil, stir in gorgonzola cheese until blended.
4. Drain pasta; stir pasta into tomato mixture. Stir spinach in gently. Serve.

Ingredients

• 8 ribs celery
• 8 oz fresh pre-sliced baby portabellas
• ½ cup crumbled feta cheese
• ¼ cup balsamic vinaigrette
• ⅛ teaspoon pepper

Steps

1. Cut each rib in half lengthwise, then turn and slice thinly; place in medium bowl.
2. Add remaining ingredients; toss well and serve.