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Fettuccine with wilted Escarole and Mushrooms Recipe

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This recipe for Fettuccine with wilted Escarole and Mushrooms, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline FitzPatrick
Added: Wednesday, July 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb fettuccine
1/4 C EVOO
4 garlic cloves, smashed to a paste w/ coarse salt and using the side of a Chef's knife
1/2 t crushed red pepper
1 1/2 C thinly sliced white mushrooms
Salt and freshly ground black pepper
1 sm head escarole(abt 1/2 lb)cored and cut into 1-inch ribbons
6 T freshly grated parmesan cheese, + more for serving

Directions:
Directions:
Cook fettuccine until al dente, reserving 1 C of cooking water.

In large deep skillet, heat oil until shimmering. Add garlic and red pepper, cooking over mod heat about 30 seconds. Add mushrooms, season with S & P and cook about 5 mins.

Add escarole to mushroom mixture, stirring till wilted. Add fettuccine and cooking water and cook, tossing gently until sauce is slightly thickened, about 2 mins.

Season with S & P. Add 6 T parmesan and toss.
5. Transfer to pasta bowls and pass extra parmesan cheese

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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