Escarole With Spaghetti

• 1 pound spaghetti your favorite
• 1 head escarole - cut
• 4 cloves garlic - crushed& chopped
• 1/2 red onion - sliced
• 1 handful sun-dried tomatoes - sliced
• 1 piece provolone - sliced in small chunks
• romano cheese - for grating
• 1 dash red pepper flakes
• 1 jalapeno - sliced with seeds
• 1 can artichoke hearts - drained and halved
• olive oil for drizzling

1. In a large frying pan heat a few drizzles of olive oil. Add the escarole, garlic and Jalapeno carefully, so the olive oil does not splatter and hurt you. Add the onion and sun dried tomatoes and the artichoke hearts. Allow to saute until the escarole is softened but crisp.
2. Prepare the spaghetti as directed and lift into the escarole. Add the provolone and a few drizzles of olive oil and the red pepper flakes and toss. Top with grated Romano cheese and serve.

favorite, garlic, red onion, handful, provolone, romano cheese, red pepper, olive oil

Taken from www.yummly.com/recipe/Escarole-With-Spaghetti-1656349 (may not work)