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Beef and Blue Cheese Penne with Pesto

Unique and simple to prepare, this delicious pasta 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. —Frances Pietsch, Flower Mound, Texas
  • 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
  • 5 ounces fresh baby spinach (about 6 cups), coarsely chopped
  • 2 cups grape tomatoes, halved
  • 1/3 cup 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 heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
  • Drain pasta; transfer to a large bowl. Add spinach, tomatoes, pesto and walnuts; toss to coat. Cut steak into thin slices. Serve pasta mixture with beef; sprinkle with cheese.
Nutrition Facts
1 serving: 532 calories, 22g fat (6g saturated fat), 50mg cholesterol, 434mg sodium, 49g carbohydrate (3g sugars, 9g fiber), 35g protein.

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Reviews

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Average Rating:
  • Iris
    May 6, 2019

    This dish is okay, very simple to make. I don’t think I’ll make it for my husband he doesn’t have the palette for such.

  • mumsay
    Aug 9, 2015

    Simple, delicious recipe. The only changes I made were using goat cheese instead of blue cheese and pecans instead of walnuts. Even my picky husband who isn't fond of salads said it doesn't suck, which translates to "it's tasty" - just not his favorite meal.

  • mamamo123
    Feb 6, 2015

    An excellent recipe. Get your deli to cut a few thicker slices of roast beef, then the dish comes together really fast.

  • Grace1018
    Jul 10, 2014

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

  • sdipiazza
    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.

  • brynedmonds
    Mar 1, 2013

    No comment left

  • kristenkcole
    Jun 3, 2012

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

  • rganderson22
    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.

  • aprilm.cook
    Apr 24, 2012

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

  • kcrabtree27
    Apr 5, 2012

    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.