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Beef and Blue Cheese Penne with Pesto Recipe

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Unique and simple to prepare, this delicious dish is filled with fresh flavors, and it’s as healthy as it is hearty. Best of all, it takes just 30 minutes to set this meal on the table. You’ll definitely want to give this one a try! —Frances Pietsch, Flower Mound, Texas

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Beef and Blue Cheese Penne with Pesto Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

2 cups uncooked whole wheat penne pasta
2 beef tenderloin steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups fresh baby spinach, chopped
2 cups grape tomatoes, halved
5 tablespoons prepared pesto
1/4 cup chopped walnuts
1/4 cup crumbled Gorgonzola cheese

Directions

Cook pasta according to package directions.
Meanwhile, sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145° medium, 160° well-done, 170°).
Drain pasta and transfer to a large bowl. Add the spinach, tomatoes, pesto and walnuts; toss to coat. Thinly slice steaks. Divide pasta mixture among four serving plates. Top with beef; sprinkle with cheese. Yield: 4 servings.

Nutritional Facts 1 serving equals 532 calories, 22 g fat (6 g saturated fat), 50 mg cholesterol, 434 mg sodium, 49 g carbohydrate, 9 g fiber, 35 g protein.

Originally published as Beef and Blue Cheese Penne with Pesto in Healthy Cooking February/March 2012, p31

Gorgonzola

An Italian cheese from the blue cheese family that is cream-yellow in color with characteristic blue veins. Like blue cheese, it has a bold flavor and crumbles easily, making it a good addition to salads and sauces.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Beef and Blue Cheese Penne with Pesto (4)

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Beef and Blue Cheese Penne with Pesto

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Reviewed on May. 02, 2012 by rganderson22

This is one of my favorites! My husband does not care for uncooked tomatoes, so I lightly saute them with olive oil and balsamic vinegar and wilt the spinach with the tomatoes. We also have used venison steak instead of beef.

Reviewed on Apr. 24, 2012 by aprilm.cook

We love this recipe, it is quick, easy and delicious.

Reviewed on Apr. 05, 2012 by kcrabtree27

This was delicious! I topped mine with blue cheese and my husband had feta. It was equally great. After I tossed everything together, except meat and cheese, I put in oven for a bit to cook spinach and tomato a bit more.

Reviewed on Jan. 29, 2012 by vicki485

I have never rated any recipes, but I couldn't let this one go. It was AMAZING!! Everyone loved it. It will definitely be added as a favorite. It is a great combo of healthy yet hearty. Very fresh tasting.