| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | Cheese, Pasta, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Thin linguine | |
| 1/4 | c | Pine nuts |
| 1/3 | c | Olive oil |
| 3 | Garlic cloves, large sliced | |
| 1 | Escarole head | |
| 1/2 | t | Salt |
| 1/4 | t | Red pepper |
| 1/2 | c | Grated cheese |
INSTRUCTIONS
Cut escarole into 1" slices. Prepare pasta as directed on package; drain. While pasta is cooking, heat a large skillet and add oil. Add pine nuts and stir until light brown; remove from oil. Add garlic and cook until golden (don't burn). Add escarole, salt and pepper to oil. Cover and cook just until escarole wilts, about 3 minutes, stirring once. Mix drained pasta with cheese and escarole mixture, tossing to coat. Sprinkle with pine nuts and serve with additional cheese --
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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 159
Total Fat: 18.2g
Cholesterol: 7.3mg
Sodium: 321.8mg
Potassium: 50.4mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 4.1g