Freebies4All

A place to post and share Freebies
 
HomeHome  FAQFAQ  RegisterRegister  Log inLog in  

Share | 
 

 Linguini with Sautéed Escarole and Pinenuts

View previous topic View next topic Go down 
AuthorMessage
Donna
Admin
avatar

Number of posts : 2549
Age : 50
Registration date : 2008-05-05

PostSubject: Linguini with Sautéed Escarole and Pinenuts   Thu Nov 06, 2008 8:43 pm

1 lb linguine
1 1/2 5 sliced lb escarole
1/2 cup pinenuts
4 sliced clove garlic
5 tbsp olive oil






1. Cook pasta according to package directions and drain.

2. Slice the escarole, and clean and dry leaves thoroughly.

3. In a large sauté pan, heat olive oil, then add garlic and pinenuts while stirring frequently.

4. Once garlic begins to turn translucent (not brown), add escarole and continue stirring until escarole has wilted.

5. Serve over cooked linguini and enjoy! Serves 2-3.

6. TIME-SAVING TIP: Pasta can be cooked the night before and stored in an airtight refrigerated storage bag. Toss cooked pasta with a tablespoon of olive oil prior to refrigerating. Cooked pasta may be reheated in the microwave.

7. TIME-SAVING TIP: Slice escarole the night before but do not wash the leaves. Keep refrigerated in a storage bag until ready to use. Use a salad spinner to clean and dry it when ready to use.
Back to top Go down
http://freeplease.forumakers.com
 
Linguini with Sautéed Escarole and Pinenuts
View previous topic View next topic Back to top 
Page 1 of 1

Permissions in this forum:You cannot reply to topics in this forum
Freebies4All :: Recipes-
Jump to: