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Whole-Wheat Spaghetti with Gorgonzola and Escarole

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.

Everyday Food, December 2007 http://www.marthastewart.com/314910/whole-wheat-spaghetti-with-gorgonzola-an
2.76923
Rated
55.3846100(13)13
  • Prep Time 20 minutes
  • Total Time 30 minutes
  • Yield Serves 4

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

  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.

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