Fettuccine with Wilted Escarole and Mushrooms Recipe
This simple pasta dish, from Food and Wine, is a great weekday meal a great way to include escarole in a main course. This member of the chicory family can have a slightly bitter taste when raw but becomes tender and sweet when braised, grilled or lightly wilted. This recipe is rich in savory components with a little kick of crushed red pepper and zest of lemon.
- 3/4 pound fettuccine
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/2 tsp crushed red pepper
- 1 1/2 cups thinly sliced Cremini mushrooms
- Salt and freshly ground black pepper
- 1 small head escarole, cored and cut into ribbons
- 2 tsp lemon zest
- 6 Tbsp freshly grated Parmigiano-Reggiano
- In a large pot of boiling salted water, cook the fettuccine until just al dente. Drain the fettuccine, reserving 1 cup of the cooking water.
- In a large, deep skillet, heat the olive oil until shimmering. Add the garlic and crushed red pepper and cook over moderately high heat until fragrant but not browned, about 30 seconds. Add the mushrooms, season with salt and pepper and cook until softened and just beginning to brown, about 5 minutes.
- Add the escarole to the skillet and cook, stirring, until wilted. Add the fettuccine and the reserved cooking water and cook, tossing gently, until the sauce is slightly thickened, about 2 minutes.
- Season the fettuccine with salt and pepper. Sprinkle with lemon zest and the Parmigiano-Reggiano cheese and toss to coat. Transfer the pasta to plates or bowls and pass extra cheese at the table.