Pasta and greens. It honestly does not get any better. If you are like me, putting vegetables on top of pasta allows you to feel a lot better about eating so many carbs. I think that’s what makes this recipe so great, I can feel good about eating it.
Escarole has a special place in my heart because I grew up eating “greens and beans” at local Italian restaurants. Greens and beans are basically just sautéed escarole cooked with cannellini beans. Since I have never been a huge fan of beans, I asked for my greens over pasta and I always omitted the beans. As I got older, I realized that paying $15 for a dish of escarole over pasta was extremely expensive and I could easily recreate the dish at home for a fraction of the cost.
Escarole is one of my favorite leafy greens because it has a very mild flavor and holds its crunch even when boiled and sautéed. It is also incredibly affordable and loaded with vitamins and nutrients.
I start the recipe by rapidly boiling the escarole for a few minutes, draining the water, and then sautéing the greens in olive oil and garlic. I serve the greens over pasta and top them with freshly grated parmesan cheese.
Last night, I served the pasta with my Easy Pantry Garlic Bread and it was a perfect pairing!