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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Fettuccine with wilted Escarole and Mushrooms Recipe

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This recipe for Fettuccine with wilted Escarole and Mushrooms is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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