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Beef and Blue Cheese Penne with Pesto Recipe
Beef and Blue Cheese Penne with Pesto Recipe photo by Taste of Home

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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. Cook pasta according to package directions.
  2. 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°).
  3. 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.
Originally published as Beef and Blue Cheese Penne with Pesto in Healthy Cooking February/March 2012, p31

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.

Light-Bodied White Wine

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

Reviews for Beef and Blue Cheese Penne with Pesto

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jul. 10, 2014

This was excellent. I followed the recipe. If you want to save money, omit the cheese.

MY REVIEW
Reviewed Feb. 7, 2014

Easy and delicious...I substituted 6 oz. of petite sirloin which was tough even after marinating in red wine so I would stick with the beef tenderloin but just use 4-6 ounces for 4 servings. I think deli roast beef would be a worthwhile substitute for the steak as well. Worth trying...but the whole dish was so delicious.

MY REVIEW
Reviewed Jun. 3, 2012

Excellent quick and healthy dish. Would be just as good without the beef.

MY REVIEW
Reviewed May. 2, 2012

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.

MY REVIEW
Reviewed Apr. 24, 2012

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

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