Submitted by Svolponi1
Boil 4 Qts of water.
Clean and chop into 1" pieces both bunches of Escarole. Rinse and drain 2 - 3 times. Set aside.
Put 2 tablespoons of Olive oil in a large Pot. Heat on medium low.
Crush Garlic, peel and mince the garlic into tiny pieces. Adder. Garlic to Oil. Do Not allow garlic to burn as it will become bitt
Take the lemon and "zest" it. grating off just the yellow rind into a bowl. set aside. After zesting, cut lemon in two and Juice the lemon into the same bowl.
add Butter to Garlic and Olive oil.
When water boils, put escarole in water and blanch for 3 minutes, remove with slotted spoon, add pasta to same water. stir so pasta doesn't stick.
take drained Escarole and add to Pot with garlic and oil... mix well.
drain cooked pasta but reserve 2 spoons of teh pasta cooking water add it to the Lemon Juice and zest.
cook Pasta about 9 Minutes for AlDente or medium. Do Not Over cook Pasta as it will cook more in pot with Escarole.
Dump drained pasta into pot with escarole mix everything well.
Roll up the four basil leaves into a tight bunch long way. fine slice the bunch to yield Shredded basil leaves.
add lemon juice and pasta water and Zest to pot mix again.
Rinse the two cans of beans getting all added juice from can off. add to pot with other ingredients.
Saute' in Pot for about 3 minutes. Add Salt & Pepper to taste, Crushed Red Pepper if you like...
Serve in bowls, and Add your favorite grated italian cheese!
This is a low fat Vegetarian version of an old favortite Veal dish that my great grandmother used to make. My wife is Vegetarian so I have had to adapt old recipes with a new Twist. Healthy and Delicious!
This recipe has been added to the following public cookbooks:
DONNA'S COOK BOOK,
TOM'S COOKBOOK & RECIPES,
Ree's Recipes,
Frugal Feasts: Main Course Meals Under $10,
PASTA
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | pthomp2545
09/13/09 10:19 PM | yuckyucky |
| ★ ★ ★ ★ ★ | rnackerman
08/10/09 12:52 PM | Delicious!Outside of the directions being a little out of sequence, this is a delicious vegetarian dish and easily serves 6 or more generously. Next time I will double the fresh garlic, and add more salt and pepper, but that's personal taste. I served this with a chopped salad and garlic bread. |
| ★ ★ ★ ★ ★ | willnax
08/06/09 04:48 PM | WHAT was left behideWELL every body got some thing tto leave behide hey had |
| ★ ★ ★ ★ ☆ | lindsey
08/06/09 03:26 PM | healthyfor the previous commenter, pasta doesnt make you fat, neither do beans or greens. pasta is is very low on the glycemic index, which makes it an excellent option for those worrying about weight. it helps your metabolism and helps to even out blood sugar for diabetics. burgers and fries and alcohol and things such as that make anybody fat, not pasta and veggies. |
| ★ ★ ★ ★ ★ | Alfred schrader
08/06/09 12:15 PM | This is a fantastic recipe & would make a great first course....For main entre I would suggest roast cornish hen with quartered Vidalia onions basted in Mogen David Concorde Wine. Bretzle bread sticks. And for dessert cubed Juan Canary melon & fresh grapes with wafer cookie...Chef Alfred Schrader |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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