Ingredients
- 1 pound fettuccine
- 3 ounce olive oil
- 5 clove garlic
- 1/3 teaspoon red pepper
- 1 1/2 cup seasonal mushrooms
- 1/2 head escarole
- 1 teaspoon parsley
- 1 teaspoon Salt and pepper
- 1 tablespoon parmigiano
Preparation
Baking Directions:
Cook the pasta in 1 gallon of boiling salted water.
In a large sauté pan, heat the olive oil over a medium-high heat.
Add the garlic and sauté gently with the crushed red pepper.
Add the seasonal mushrooms, and add a touch of salt and pepper.
Cook the liquid out of the mushrooms for 4 minutes.
Add the chopped escarole and wilt.
Add the pasta from the water and toss all together.
Adjust the seasoning with salt and pepper.
Finish the dish with the parsley and parmigiano.
