Pasta with Kale and Gorgonzola Sauce
 
Prep time
Cook time
Total time
 
Yield: 8 servings
Ingredients
  • 1 lb pasta of choice (I used whole wheat spaghetti)
  • 2 Tbsp olive oil
  • ½ of a medium onion, diced
  • 1 garlic clove, minced
  • 2 Tbsp all-purpose flour
  • 1½ cups skim milk
  • 1 cup (about 4 oz) crumbled gorgonzola cheese
  • ¼ cup sun-dried tomatoes in oil, dried and chopped
  • 3 cups kale, stems removed, chopped
  • Salt, pepper, and red pepper flakes to taste
Instructions
  1. Fill a large stockpot with water and bring to a boil. Cook pasta according to package directions.
  2. Heat olive oil in a saucepot over medium heat. Add onion and cook until translucent and softened (7-8 minutes) stirring frequently. Add the garlic and cook for 1 minute.
  3. Stir in the flour and cook, stirring constantly, until it's lightly browned and has a nutty smell - be careful not to let it burn. Whisk in milk and cook, stirring frequently, until thickened (you should be able to coat the back of a spoon). Lower heat and stir in kale. Cook 3-4 minutes, until wilted. Add gorgonzola, sun-dried tomatoes, salt and pepper. Stir until cheese is melted. Stir in hot pasta, sprinkle with red pepper flakes if desired, and serve.
Nutrition Information
Calories: 353 Fat: 11 grams Carbohydrates: 50 grams Sugar: 5 grams Sodium: 169 grams Protein: 15 grams
Recipe by Baked In at https://www.baked-in.com/2014/03/03/pasta-with-kale-and-gorgonzola-sauce/