Penne with Walnuts & Italian Sausage

Total Time
55 Mins


Breadcrumbs and lemon zest offer a perfect finish for this hearty pasta dish that is sure to become a weeknight favorite.

Total Time

Prep Time
25 Mins
Cook Time
30 Mins
Total Time
55 Mins


320 cal
Total Fat
19 g
10 mg
Polyunsaturated Fat
9 g
190 mg
Monounsaturated Fat
6 g
Dietary Fiber
5 g
10 g
30 g


  • 8 ounces penne pasta, whole-wheat
  • 4 quarts water, salted, boiling
  • 6 ounces Italian sausage (removed from casings), spicy
  • 4 ounces California walnuts, quartered
  • 1 spring onion, medium, diced
  • 2 carrots, diced
  • 3 cloves garlic, thinly sliced
  • 4 cups chicken stock, low-sodium
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Walnut Panko Topping
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1/4 cup California walnuts, finely chopped
  • 1/4 cup panko breadcrumbs
  • 1 teaspoon lemon zest
  • Salt to taste


  1. Sauté sausage in olive oil breaking up into pieces until it is cooked through and browned–about 5 minutes. Then add the walnuts, spring onion, carrots and garlic. Continue cooking for approximately 3 minutes. Next deglaze the pan with the chicken stock and reduce by half.
  2. While the sausage mixture is cooking, begin cooking the whole-wheat penne. Place pasta in salted boiling water for 7 to 8 minutes. It should be cooked about 3/4 of the way, then add it to the sausage mixture and cook for another 4 minutes at a simmer.
Walnut Panko topping 
  1. In a sauté pan add the butter and olive oil on medium-high heat. Next add the walnut and panko. Saute while mixing constantly for about 4 minutes, until the panko breadcrumbs turn a golden brown.
  2. Remove from heat, add the lemon zest and then top the pasta with the breadcrumb mixture.