Serves: 4
Total Calories: 680

1 pound cooked bow tie pasta
1 pound fresh spinach
3 large cloves garlic, minced
1 tablespoon olive oil
8 large Italian plum tomatoes, cut into wedges
1 cup wine or chicken broth
salt and pepper to taste
2 - 3 fresh basil leaves, chopped
8 ounces gorgonzola cheese (broken into chunks)

Cook pasta according to package directions (al dente). Wash and take stems off spinach. Sauté garlic in olive oil. Add tomato wedges; simmer for 20 minutes. Add spinach, wine, salt, pepper, and basil. Simmer for 5 minutes. Add Gorgonzola and stir. When cheese melts, mix with pasta and serve.

Nutritional Facts:

Serves: 4
Total Calories: 680
Calories from Fat: 192

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