Ingredients
Coarse salt and ground pepper
8 ounces whole-wheat spaghetti
3 tablespoons butter
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
2 medium heads escarole (12 ounces each), ends trimmed, leaves cut crosswise into bite-size pieces, washed (but not dried)
4 ounces Gorgonzola cheese, crumbled (1 cup)
Preparation
Bring a large pot ofsalted water to a boil. Cook pasta until al dente; drain, and return to pot.
Meanwhile, heat 2 tablespoonsbutter in a large skillet over medium-high. Add onion and garlic;season with salt and pepper.Cook, stirring, until onion starts to brown, 6 to 8 minutes.
Add as much escarole to skillet as will fit; season with salt and pepper. Cook, tossing frequently, adding more escarole as room becomes available. Continueto cook until escarole is tender, 2 to 3 minutes.
Add remaining tablespoonbutter and escarole mixture (with any pan juices) to pasta in pot; season with salt and pepper,and toss to combine. Sprinkle with Gorgonzola, and serve immediately.
