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Escarole with Spaghetti
Prep: 15 min Cook: 25 min Servings: 5by Catherine Pappas920 recipes>You have just created a gourmet dish that is sure to please. Enjoy with Lots of Love, Catherine Ingredients
- 1 lb. of your favorite spaghetti
- 1 head of escarole – cut
- 4 cloves of garlic – crushed & chopped
- ½ red onion – sliced
- Handful of sun dried tomatoes – sliced
- Piece of provolone – sliced in small chunks
- Romano cheese – for grating
- Dashes of red pepper flakes
- 1 Jalapeño – sliced with seeds
- 1 can of artichoke hearts – drained and halved
- Olive oil for drizzling
Directions
- In a large frying pan heat a few drizzles of olive oil. Add the escarole, garlic and Jalapeño carefully, so the olive oil does not splatter and hurt you. Add the onion and sun dried tomatoes and the artichoke hearts. Allow to sauté until the escarole is softened but crisp.
- Prepare the spaghetti as directed and lift into the escarole. Add the provolone and a few drizzles of olive oil and the red pepper flakes and toss. Top with grated Romano cheese and serve.
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