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Add a photoYou have just created a gourmet dish that is sure to please.
Enjoy with Lots of Love,
Catherine
Ingredientes
- 1 lb. of your favorite spaghetti
- 1 head of escarole â cut
- 4 cloves of garlic â crushed & chopped
- ½ red onion â sliced
- Handful of sun dried tomatoes â sliced
- Piece of provolone â sliced in small chunks
- Romano cheese â for grating
- Dashes of red pepper flakes
- 1 Jalapeño â sliced with seeds
- 1 can of artichoke hearts â drained and halved
- Olive oil for drizzling
Direcciones
- In a large frying pan heat a few drizzles of olive oil. Add the escarole, garlic and Jalapeño carefully, so the olive oil does not splatter and hurt you. Add the onion and sun dried tomatoes and the artichoke hearts. Allow to sauté until the escarole is softened but crisp.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 5 servings | |
| Calories 55 | |
| Calories from Fat 28 | 51% |
| Total Fat 3.16g | 4% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 126mg | 5% |
| Potassium 73mg | 2% |
| Total Carbs 3.25g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.82g | 1% |
| Protein 3.78g | 6% |
