Spicy Pasta with Escarole


  • 4 oz pasta (rotini, penne etc)
  • 2 teaspoons canola oil
  • 7 – 8 cloves garlic sliced thinly
  • 5 oz escarole
  • 1 cup baby bella mushrooms sliced
  • ½ teaspoon crushed red pepper
  • 1 cup canned small white beans drained
  • 3 teaspoons goat cheese
  • 2 tablespoons pine nuts toasted
  • Salt
  • Extra virgin olive oil for sprinkling


  • Cook pasta and drain
  • In a skillet add oil and once its heated add garlic and sauté until light brown
  • Discard the thick stem of escarole leaves and tear them into small pieces
  • Add escarole to skillet and sauté until lightly wilted
  • Now add sliced mushrooms and sauté until mushroom is cooked
  • Add crushed red pepper, salt and white beans and cook for about 4 – 5 minutes
  • Add pasta, goat cheese and mix well (keep on low flame)
  • Mix in pine nuts
  • If needed sprinkle with extra virgin olive oil

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