Escarole With Spaghetti

1. 1

   In a large frying pan heat a few drizzles of olive oil. Add the escarole, garlic and Jalapeno carefully, so the olive oil does not splatter and hurt you. Add the onion and sun dried tomatoes and the artichoke hearts. Allow to saute until the escarole is softened but crisp.

2. 2

   Prepare the spaghetti as directed and lift into the escarole. Add the provolone and a few drizzles of olive oil and the red pepper flakes and toss. Top with grated Romano cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.