Categories: Pasta

Ingredients

• 8 oz. dried penne
• 1 tbsp. olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 4-6 medium tomatoes, seeded and coarsely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper
• 3 cups arugula and/or spinach, coarsely chopped
• 1/4 cup pine nuts, toasted
• 2 tbsp. crumbled Gorgonzola

Directions

1. Cook pasta as directed; drain. Cover and keep warm.

2. Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender. Add tomatoes, salt, black pepper, and crushed red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomatoes are warm and release some of their juices. Stir in the arugula and/or spinach and heat just until greens are wilted.

3. To serve, divide pasta among serving bowls. Top with tomato mixture. Sprinkle with pine nuts and cheese.

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