Penne with Kale, Gorgonzola and Walnuts



Recipe Information

Total Time: 

30 minutes; 20 minutes active



This comforting pasta dish features a blend of flavors from kale, walnuts and creamy gorgonzola cheese. Instead of making a time-consuming sauce, simply toss the pasta with garlicky olive oil and melting cheese to cover the penne and kale with a rich, tangy coating.


  • 1 pound penne pasta
  • 1/2 cup walnuts, coarsely chopped
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, chopped
  • 2 teaspoons lemon zest
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1 bunch kale, stems removed, chopped
  • 4 ounces gorgonzola cheese, crumbled


  1. Cook pasta in salted water until al dente, according to package directions. Drain the pasta in a large colander and put the pot back on the stove.
  2. Place the walnuts in a small saute pan over medium heat, and swirl and stir until fragrant and toasty, about 4 minutes. Transfer to a bowl and let cool. When cooled, chop coarsely.
  3. In the pot you used to cook the pasta, drizzle the oil and place over medium-high heat. Wait a few seconds, then add the garlic, lemon zest, pepper flakes and salt. Stir until the oil is bubbling and the garlic is fragrant — don't let it brown. Add the chopped kale and turn in the pan with tongs until it is wilted and dark green, about 3 to 5 minutes. Turn off the heat.
  4. Add the pasta to back the pan and toss to mix. While hot, stir in the gorgonzola and walnuts and toss to mix.
  5. Serve hot.

Serving Suggestion

This rich, creamy one-pot meal requires no side dishes. Serve with a refreshing side like honey-roasted citrus or a dessert like lemon sorbet.

Nutritional Information

660 calories, 21 g. fat, 105 mg. cholesterol, 760 mg. sodium, 76 g. carbohydrate, 3 g. fiber, 26 g. protein