Orecchiette Pasta with Crumbled Gorgonzola

8 oz. Orecchiette pasta cooked as directed on package
1 pkg. Alouette Gorgonzola Crumbles
4 oz. Baby Spinach
4 oz. Cherry Tomatoes (split in half)
2 oz. Olive oil
1 tsp. Garlic (chopped)
Salt and pepper to season

1. Cook pasta as directed, rinse with hot water and set aside
2. In a separate pan heat olive oil over medium high heat, add garlic, do not let brown
3. Add baby spinach and quickly sauté
4. Once spinach is wilted add cherry tomatoes
5. When cherry tomatoes are heated, add pasta and toss
6. Add Alouette Gorgonzola Crumbles, season with salt and pepper & serve