Whole-Wheat Spaghetti with Gorgonzola and Escarole
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Everyday Food, December 2007
- Prep Time 20 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 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)
Directions
-
Bring a large pot of
salted water to a boil. Cook pasta until al dente; drain, and return to pot. -
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. -
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. -
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.
so tasty and quick to make! sbmulqeen - great idea on the olive oil. will try that next time!
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.
I'm going to have this tomorrow night for dinner. I'm going to follow the recipe as written.
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!