Whole-Wheat Penne With Escarole, Potatoes And Fontina Cheese

By á-174942

Ingredients

• 1 cup chopped onion
• 1/4 cup extra-virgin olive oil
• 1 head escarole
• 2 large garlic cloves minced
• Coarse salt to taste
• 1/2 pound whole-wheat or farro penne
• 1 pound red or white rose potatoes peeled, and cut into 1" cubes
• Freshly-ground black pepper to taste
• 1/4 pound Fontina cheese cut 1/2" cubes

Details

Servings 4

Preparation

Step 1

Bring a large covered pot of water to boil. In 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.

While 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). Add 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.

Generously 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.

This recipe yields 4 to 6 servings.

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.