Ziti with spinach, cherry tomatoes, & gorgonzola sauce

YUMMY new recipe from Cooking Light Sept 08 (trust me, doesn't taste "light") I made a few alterations which are in parenthesis. Can substitute penne or rigatoni (we used rigatoni). We doubled the recipe.

4 oz. uncooked ziti
1/2 tsp extra-virgin olive oil
1 cup cherry tomatoes, halved (or more)
1/4 tsp salt
1/8 tsp crushed red pepper (or more)
1 garlic clove, minced (we love fresh garlic, so a bit more)
6 T half-and-half
3 T gorgonzola, crumbled (can use blue cheese)
1 c fresh spinach (or more)

Cook pasta, according to package directions, omitting salt and fat; drain.
Heat extra-virgin oive oil in large non-stick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally.

Stir in half-and-half & gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

Yield: 2 servings (serving size: 1 1/4 cups.)