Thursday, May 8, 2014

In the kitchen on Thursday...Spring greens

Pasta with Escarole

1 Head of escarole, washed
1 medium onion
1 16 oz. box Penne
2 Tbsp. Olive oil
Grated Parmesan cheese

Slice onion and Escarole into strips. Place in separate bowls. Heat the oil in a skillet. When hot, add  onion and cook until soft. Then add Escarole and cook until slightly wilted. Cook Pasta according to directions on box. Toss Escarole and onion with pasta. Serves 4. Top with cheese.

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