Penne with kale, roast onions and Gorgonzola from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 88) by Diana Henry

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Notes about this recipe

  • Astrid5555 on December 04, 2025

    I quickly skimmed the recipe and instead of roasting the onions in the oven I accidentally sliced them and browned them in a pan. So I went with that and added the kale after cooking and it was delicious. My gorgonzola was on the sweeter side so I added less, but I much preferred the dish without. Very good though.

  • Barb_N on February 19, 2020

    I have been revisiting older cookbooks and on a bitter-jag. This fit the bill for both. Many of Diana Henry’s recipes are similar, this one and one in Pure Simple Cooking having a lot of overlap. I had kale to use up, and broccolini, and wanted to make a vegetarian pasta. My husband raved about it, recommending it for company. I will definitely keep it in rotation - love the balsamic roasted red onions!

  • JJ2018 on February 28, 2019

    This was quick and easy and nice - but in a perfectly pleasant way, not a new family favourite way!

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