Whole-Wheat Penne With Escarole, Potatoes and Fontina Cheese Recipe - Los Angeles Times

Ingredients

• 1 cup chopped onion
• 1/4 cup extra-olive oil
• 1 head escarole
• 2 large cloves garlic, minced
• Coarse salt
• 1/2 pound whole-wheat or farro penne
• 1 pound boiling potatoes, peeled and cut into 1-inch or smaller cubes
• Freshly ground pepper
• 1/4 pound Fontina cheese, cut into 1/2-inch cubes