Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Chopped onion

  2. 1/4 cup 59ml Extra-virgin olive oil

  3. 1 Escarole

  4. 2 Garlic cloves - minced (large) Coarse salt - to taste

  5. 1/2 lb 227g / 8oz Whole-wheat or farro penne

  6. 1 lb 454g / 16oz Red or white rose potatoes - peeled, and Cut into 1" cubes Freshly-ground black pepper - to taste

  7. 1/4 lb 113g / 4oz Fontina cheese - cut 1/2" cubes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring a large covered pot of water to boil. In a skillet large enough to hold all the ingredients, cook the onion in the olive oil over medium heat until tender, 3 to 5 minutes. While the onion cooks, wash -- but don't dry -- the escarole and cut it into roughly 1-inch-wide strips, discarding the stem ends (you should have about 8 cups). Add the minced garlic to the pan, stir and cook 1 minute, then add the escarole and a little salt. Stir then cook, covered, over medium-low heat, until tender, about 10 minutes. Generously salt the boiling water, add the pasta and potatoes, and boil until tender, about 10 minutes. Loosely drain the pasta and potatoes and add them to the vegetables. Mix, add salt to taste, and season generously with pepper. Remove the pan from heat and stir in the cheese until melted and creamy. This recipe yields 4 to 6 servings. Each of 6 servings: 285 calories; 208 mg sodium; 22 mg cholesterol; 15 grams fat; 30 grams carbohydrates; 9 grams protein; 3.48 grams fiber.


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