Whole-Wheat Spaghetti With Gorgonzola And Escarole

• Coarse salt and ground pepper
• 8 ounces whole-wheat spaghetti
• 3 tablespoons butter
• 1 medium onion, halved and thinly sliced
• 2 garlic cloves, minced
• 2 medium heads escarole (12 ounces each), ends trimmed, leaves cut crosswise into bite-size pieces, washed (but not dried)
• 4 ounces Gorgonzola cheese, crumbled (1 cup)

1. Step 1
2. Bring a large pot of salted water to a boil. Cook pasta until al dente; drain, and return to pot.
3. Step 2
4. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion starts to brown, 6 to 8 minutes.
5. Step 3
6. Add as much escarole to skillet as will fit; season with salt and pepper. Cook, tossing frequently, adding more escarole as room becomes available. Continue to cook until escarole is tender, 2 to 3 minutes.
7. Step 4
8. Add remaining tablespoon butter and escarole mixture (with any pan juices) to pasta in pot; season with salt and pepper, and toss to combine. Sprinkle with Gorgonzola, and serve immediately.

salt, butter, onion, garlic, gorgonzola cheese

Taken from www.epicurious.com/recipes/member/views/whole-wheat-spaghetti-with-gorgonzola-and-escarole-52671911 (may not work)