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Whole-Wheat Spaghetti with Gorgonzola and Escarole


Gorgonzola stands up well to nutty whole-wheat pasta; its luscious texture flatters silky slices of sauteed escarole and onion.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2007


  • Coarse salt and ground pepper
  • 8 ounces whole-wheat spaghetti
  • 3 tablespoons butter
  • 1 medium onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 2 medium heads escarole (12 ounces each), ends trimmed, leaves cut crosswise into bite-size pieces, washed (but not dried)
  • 4 ounces Gorgonzola cheese, crumbled (1 cup)


  1. Bring a large pot of salted water to a boil. Cook pasta until al dente; drain, and return to pot.

  2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion starts to brown, 6 to 8 minutes.

  3. Add as much escarole to skillet as will fit; season with salt and pepper. Cook, tossing frequently, adding more escarole as room becomes available. Continue to cook until escarole is tender, 2 to 3 minutes.

  4. Add remaining tablespoon butter and escarole mixture (with any pan juices) to pasta in pot; season with salt and pepper, and toss to combine. Sprinkle with Gorgonzola, and serve immediately.

Reviews Add a comment

  • CarmelinaCAN
    15 NOV, 2010
    so tasty and quick to make! sbmulqeen - great idea on the olive oil. will try that next time!
  • CarmelinaCAN
    26 JUL, 2010
    Delicious!! Only thing I'd do differently the next time is either add more pasta or cut the amount of gorgonzola - it was a little creamier than I would have liked.
  • ireland97
    12 FEB, 2009
    I'm going to have this tomorrow night for dinner. I'm going to follow the recipe as written.
  • sbmulqeen
    12 FEB, 2009
    Looking forward to trying this, but I will be using olive oil instead of butter - I think the flavor would be better, and certainly better for me!