Who says pasta night can't be kinda healthy? Made with escarole, walnuts, sage, and gorgonzola, this whole-wheat pasta is anything but boring.

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Credit: Photography by Kate Mathis

Recipe Summary test

Yield:
Serves 4 as an entrée, or 8 as a side dish or starter
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out about 3/4 cup of the pasta cooking water, then drain the pasta.

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  • Meanwhile, preheat the oven to 350° or heat a skillet over medium. In the oven on a baking sheet or in the skillet, toast the nuts, stirring often, until golden and fragrant, about 5 minutes. Chop the nuts.

  • In a large skillet, heat the oil, two turns of the pan, over medium. Add the garlic. Swirl until aromatic, about 1 minute. Add the escarole; season with salt, pepper, and nutmeg. Toss until the escarole is wilted, about 2 minutes. Mix in the lemon juice. Reduce heat to low.

  • For the sauce, in a small saucepan, heat the milk over medium. Add the Gorgonzola and sage. Stir until the cheese melts into the milk, about 4 minutes.

  • In a large bowl, mix the pasta, sauce, escarole, and Parm; season. Top with the walnuts.

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