Rating: 3.05 stars
20 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2
  • 20 Ratings

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

Everyday Food, December 2007

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Recipe Summary

prep:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot ofsalted water to a boil. Cook pasta until al dente; drain, and return to pot.

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  • Meanwhile, heat 2 tablespoonsbutter 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. Continueto cook until escarole is tender, 2 to 3 minutes.

  • Add remaining tablespoonbutter 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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Reviews

20 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2