Spaghetti with Garlicky Sauteed Escarole Recipe - Recipezazz.com

Ingredients

• 8 to 10 ounces spaghetti (fresh pasta if possible)
• 1/4 cup pecorino romano, grated (parmesan can be substituted)
• *ESCAROLE*
• 1 head escarole, rough chopped (large head, it should be approximately 8-9 cups)
• 5 garlic cloves, fine chopped
• 2 shallots, thin sliced
• 1 lemon, cut in half (fresh lemon, 1/2 used for the sauce; 1/2 for a garnish)
• 4 tablespoons oil (olive oil)
• pinch red pepper flakes (to taste, I like a good 1/2 teaspoon personally)
• salt to taste
• pepper to taste
• *Garnish:*
• pecorino romano, grated
• 1/2 lemon, cut into wedges