Viva L'Italia

A popular patriotic custom in Italy is to prepare a pasta dish reflecting the colors of the national flag. Recently, Mark Bittman published an updated cheesy pasta sauce coating bowties (farfalle) with arugula and cherry tomatoes.

This is fast, fresh and fabulous.

You know me, the Queen of Substitutions, I had grape tomatoes and some baby spinach, no arugula. Seemed a good alternative, so it was full steam ahead. (The spinach image is by Tony Sinecola.) Bring a large pot of salted water to the boil and add 4 cups of bowties, while that cooks (13 minutes) wash and chiffonade two big hands full of baby spinach, wash and slice in half a cup of grape or cherry tomatoes.

Measure a cup of half & half into a small saucepan and gently heat, add a cup of crumbled Gorgonzola cheese. The cheese will melt into the half & half, leaving some lumps is fine. When the pasta is al dente, drain and immediately return to pot and place pot back on hot burner (turned off).

Add the cheese sauce to the pasta and stir well to distribute along with the spinach chiffonade. Stir for a few minutes to help the spinach wilt and the sauce thicken. Then stir in the cut tomatoes and some freshly ground pepper. Add a fresh grating of Reggiano cheese when serving.

Who says there's no time to cook?

Tuck this one away to make when you want something quick and easy yet soul-satisfying.

Till next time . . . keep on cooking.