Fettuccine with Wilted Escarole and Mushrooms

1. 1

   In a large pot of boiling salted water, cook the fettuccine until just al dente.

2. 2

   Drain the fettuccine, reserving 1 cup of the cooking water.

3. 3

   In a large, deep skillet, heat the olive oil until shimmering.

4. 4

   Add the garlic and crushed red pepper and cook over moderately high heat until fragrant but not browned, about 30 seconds.

5. 5

   Add the mushrooms, season with salt and pepper and cook until softened and just beginning to brown, about 5 minutes.

6. 6

   Add the escarole to the skillet and cook, stirring, until wilted.

7. 7

   Add the fettuccine and the reserved cooking water and cook, tossing gently, until the sauce is slightly thickened, about 2 minutes.

8. 8

   Season the fettuccine with salt and pepper.

9. 9

   Add the 6 tablespoons of Parmesan cheese and toss to coat.

10. 10

    Transfer the pasta to plates or bowls and pass extra Parmesan at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.