Beef and Blue Cheese Penne with Pesto
Steak and blue cheese over pasta is a dream for hearty eaters, and this healthy option packs in 9 grams of fiber per serving. Best of all, it takes just 30 minutes to prepare.
—FRANCES PIETSCH FLOWER MOUND, TX
START TO FINISH: 30 MIN. MAKES: 4 SERVINGS
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
1. Cook the pasta according to package directions.
2. Meanwhile, sprinkle steaks with salt and pepper. Grill steak, covered, over medium heat for 5-7 minutes on each side or until the 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.