Whole Wheat Spaghetti With Gorgonzola And Escarole Recipe

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)

Preparation

Step 1

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

Step 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.

Step 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.

Step 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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