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Categories: Mains, Quick and Easy, Vegetarian

Whole-Wheat Penne With Escarole, Potatoes and Fontina Cheese

Every winter about this time, I get bored with the limited seasonal produce choices. That's when I turn to quick-cooking escarole, a mild endive related to radicchio and chicory, often overlooked in a supermarket's salad section. Borrowing from Italy's cucina ... Read more

Total time: 30 minutes | Serves 4 to 6
Note: I like to use red or white rose potatoes.
  • 1 cup chopped onion
  • 1/4 cup extra-olive oil
  • 1 head escarole
  • 2 large cloves garlic, minced
  • Coarse salt
  • 1/2 pound whole-wheat or farro penne
  • 1 pound boiling potatoes, peeled and cut into 1-inch or smaller cubes
  • Freshly ground pepper
  • 1/4 pound Fontina cheese, cut into 1/2-inch cubes

Step 1Bring a large covered pot of water to boil.

Step 2In a skillet large enough to hold all the ingredients, cook the onion in the olive oil over medium heat until tender, 3 to 5 minutes.

Step 3While the onion cooks, wash--but don't dry--the escarole and cut it into roughly 1-inch-wide strips, discarding the stem ends (you should have about 8 cups).

Step 4Add the minced garlic to the pan, stir and cook 1 minute, then add the escarole and a little salt. Stir then cook, covered, over medium-low heat, until tender, about 10 minutes.

Step 5Generously salt the boiling water, add the pasta and potatoes, and boil until tender, about 10 minutes. Loosely drain the pasta and potatoes and add them to the vegetables. Mix, add salt to taste, and season generously with pepper. Remove the pan from heat and stir in the cheese until melted and creamy.

Each of 6 servings:
285 calories; 208 mg sodium; 22 mg cholesterol; 15 grams fat; 30 grams carbohydrates; 9 grams protein; 3.48 grams fiber.
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