Rachael Ray's Whole-Wheat Pasta with Escarole, Gorgonzola & Walnuts
Serves 230 mins prep40 mins cook
Who says pasta night can't be kinda healthy? Made with escarole, walnuts, sage, and gorgonzola, this whole-wheat pasta is anything but boring.
0 servings
What you need
Instructions
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. Step 2 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. Step 3 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. Step 4 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. Step 5 In a large bowl, mix the pasta, sauce, escarole, and Parm; season. Top with the walnuts.View original recipe
