Best 7 Escarole With Spaghetti Recipes

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Escarole with spaghetti is a traditional Italian dish that combines the bitterness of escarole with the savory flavors of spaghetti. It is a hearty and flavorful dish that can be enjoyed by people of all ages. Escarole is a leafy green vegetable that is related to chicory and endive. It has a slightly bitter taste that is balanced by the sweetness of the spaghetti. The dish is typically made with garlic, olive oil, and red pepper flakes, but other ingredients can be added to taste. Escarole with spaghetti is a versatile dish that can be served as a main course or a side dish. It is also a good source of vitamins and minerals, making it a healthy and delicious meal.

Check out the recipes below so you can choose the best recipe for yourself!

PENNE PASTA WITH CANNELLINI BEANS AND ESCAROLE



Penne Pasta with Cannellini Beans and Escarole image

This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!

Provided by Renee Trivelli Milillo

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 5

1 (16 ounce) package dry penne pasta
1 head escarole, chopped
1 (15.5 ounce) can cannellini beans, with liquid
1 (14.5 ounce) can diced tomatoes with garlic and onion, drained
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
  • In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 60.1 g, Fat 2 g, Fiber 7.5 g, Protein 13.7 g, SaturatedFat 0.3 g, Sodium 267.5 mg, Sugar 3.6 g

SPAGHETTINI WITH SPICY ESCAROLE AND PECORINO ROMANO



Spaghettini with Spicy Escarole and Pecorino Romano image

The simplicity of this pasta dish lets the escarole shine. Excellent as an entrée or as a first course served before roasted chicken or beef.

Provided by Michael Lomonaco

Yield Makes 4 to 6 servings

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil, divided
3 anchovy fillets, chopped
1/4 teaspoon dried crushed red pepper
2 garlic cloves, minced
1 1/2 pounds escarole (about 1 large head), cut into 1- to 2-inch strips
1 cup water
1 pound spaghettini
Freshly grated Pecorino Romano cheese

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add anchovies and dried crushed red pepper; stir 1 minute. Add garlic; stir 30 seconds. Stir in escarole. Add 1 cup water, cover pan, and reduce heat to low. Cook until escarole is tender, about 5 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
  • Add pasta to escarole mixture and stir over low heat to combine, adding cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil. Divide pasta among shallow bowls, sprinkle with cheese, and serve.

SPAGHETTI WITH ESCAROLE AND BACON



Spaghetti with Escarole and Bacon image

Crisp bacon complements escarole so well that you may be tempted to sauté the greens in the bacon fat, but don't do it; the bacon will then overwhelm the greens completely. Use olive oil instead, which will bring all the flavors together.

Categories     spaghetti     and     escarole     Bacon     with

Yield 4

Number Of Ingredients 11

1/4 lb. sliced bacon
2 tbsp. olive oil
3 cloves garlic
1/4 tsp. red-pepper flakes
1 1/2 tsp. anchovy paste
1 head escarole (about 1 1/2 pounds)
c. canned low-sodium chicken broth or homemade stock
1/2 tsp. salt
3/4 lb. spaghetti
c. grated Parmesan
1 tbsp. butter

Steps:

  • In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Pour off all the fat from the pan.
  • In the same pan, heat the oil over moderately low heat. Add the garlic, red-pepper flakes and anchovy paste and cook, stirring, until fragrant, about 30 seconds. Stir in the escarole, a little at a time, until wilted, about 3 minutes. Add the broth and 1/4 teaspoon of the salt and bring to a simmer. Reduce the heat and cook, covered, for 5 minutes.
  • Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta; add it to the pan with the escarole. Stir in the remaining 1/4 teaspoon salt, the Parmesan, bacon and butter.
  • Variations: Stir in a cup of drained canned cannellini beans when you add the broth in Step 2. Add two tablespoons of chopped fresh basil just before serving.
  • Wine Recommendation: Italian white wines were made for dishes like this one. Soave, Orvieto, Frascati-all are based on the trebbiano grape and have the crisp, neutral, refreshing taste and light body that allow the pasta to take center stage.

PASTA WITH ESCAROLE



Pasta With Escarole image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces gemelli, fusilli or spaghetti
1 head escarole, roughly chopped
1 tablespoon pine nuts
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons breadcrumbs
Freshly ground pepper
1/4 pound pancetta, cut into thin strips
2 cloves garlic, thinly sliced
1 red or green jalapeno pepper, thinly sliced (remove seeds for less heat)
2 tablespoons grated parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
  • Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.
  • Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.
  • Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.

Nutrition Facts : Calories 568, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 20 milligrams, Sodium 140 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 21 grams

SPAGHETTI WITH PANCETTA, ESCAROLE AND GARLIC CHIPS



Spaghetti with Pancetta, Escarole and Garlic Chips image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/2 pound dried spaghetti
Salt
3 tablespoons extra-virgin olive oil
1/4 pound thickly sliced pancetta, chopped
6 to 8 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
2 large heads escarole, washed and drained, roughly chopped
3/4 cup chicken stock or broth, eyeball it
1 lemon, zested and juiced
Freshly ground black pepper
3 tablespoons butter
1/3 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table

Steps:

  • Fill a large pot with water, bring to a boil and salt the water. Add the pasta and cook to al dente, with a bite to it.
  • While the pasta is working, heat a large skillet over medium heat with the extra-virgin olive oil, 3 turns of the pan. Add the pancetta and cook until crisp, about 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a paper towel lined plate to drain. Ser aside. Turn the heat on the pan back to low then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta, reserve. Turn the heat up to medium again, add the crushed red pepper flakes and cook for 30 seconds. Add the roughly chopped escarole, tossing to wilt it in the flavored oil and wilting it into the pan in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes.
  • Drain the hot pasta well and add it to the escarole pan. Add lemon zest and toss to distribute. Turn the heat off and add the butter and cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.

PASTA WITH SAUSAGE AND ESCAROLE



Pasta with Sausage and Escarole image

Enjoy a side of our Braised Endive in Mustard Vinaigrette alongside the pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 13

Coarse salt
1 pound rigatoni, or other tubular pasta
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced (about 1 tablespoon)
1 pound hot Italian sausage, removed from casing and crumbled
1 cup dry white wine
1 cup heavy cream
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon crushed red-pepper flakes
Freshly ground black pepper
1 large head escarole, cut horizontally into thirds and stemmed
Parmesan cheese, for shaving

Steps:

  • Bring a large pot of water to a boil. Add salt and pasta; cook 2 to 3 minutes less than package instructions. Drain pasta.
  • Meanwhile, in a Dutch oven, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, about 1 minute. Add sausage; cook, stirring, until cooked through, about 6 minutes. Pour in wine; stir to deglaze pan. Add cream, parsley, rosemary, and red-pepper flakes; season with salt and pepper. Bring to a simmer. Add escarole; cook, stirring occasionally, until just wilted, 8 to 10 minutes.
  • Stir pasta into skillet; cook until cream has started to thicken and pasta is al dente, about 3 minutes. Garnish with cheese, and serve.

ESCAROLE SOUP WITH PASTA AND MEATBALLS



Escarole Soup With Pasta and Meatballs image

Make and share this Escarole Soup With Pasta and Meatballs recipe from Food.com.

Provided by Valerie in Florida

Categories     Stocks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 lb lean ground beef
1 1/3 cups grated parmesan cheese, divided
1/2 cup fresh breadcrumb, made from crustless French bread
1 large egg
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
7 1/2 cups low sodium chicken broth, divided
2 tablespoons olive oil
2 large celery ribs, with tops chopped
1 medium onion, chopped
1/2 cup orzo pasta
1 small escarole, coarsely torn

Steps:

  • Blend beef, 1/3 cup cheese, breadcrumbs, egg, garlic, salt, and pepper in medium bowl. Using moistened hands, shape meat mixture into 3/4 inch meatballs.
  • Heat 1 1/2 cups broth and oil in a large pot over medium-high heat. Add meatballs and simmer until firm enough to hold shape, about 5 minutes. Using slotted spoon, transfer meatballs to bowl. Boil broth until reduced to glaze, about 6 minutes. Add celery and onion to pot. Stir until vegetables are soft, about 5 minutes. Add remaining 6 cups broth, pasta and meatballs with any juices. Reduce heat. Simmer until pasta is tender, about 10 minutes. Add escarole and simmer until wilted, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Serve with remaining 1 cup cheese.
  • ** I make my pasta seperate and add to the individual soup bowls later. I like my pasta al dente.

Nutrition Facts : Calories 410.1, Fat 20.1, SaturatedFat 7.8, Cholesterol 91.7, Sodium 775.4, Carbohydrate 27.3, Fiber 4.2, Sugar 2.9, Protein 31.4

Tips:

  • Choose fresh escarole: Look for leaves that are bright green and crisp, without any signs of wilting or yellowing.
  • Wash the escarole thoroughly: Rinse the leaves under cold water to remove any dirt or debris.
  • Remove the tough stems: Cut off the tough stems from the escarole leaves before cooking.
  • Cook the escarole briefly: Escarole is a tender green, so it doesn't need to be cooked for long. Overcooking can make it mushy.
  • Use a good quality olive oil: Olive oil is a key ingredient in many escarole recipes. Choose a good quality extra virgin olive oil for the best flavor.
  • Add some garlic and chili peppers: Garlic and chili peppers are classic flavorings for escarole. They add a bit of spice and depth of flavor to the dish.
  • Serve with a sprinkle of Parmesan cheese: Parmesan cheese is a delicious and easy way to finish off a plate of escarole.

Conclusion:

Escarole is a versatile green with a slightly bitter flavor. It can be used in a variety of dishes, from salads to soups to pasta dishes. With its tender texture and slightly bitter flavor, escarole is a great addition to any meal. So next time you're looking for a new way to enjoy this healthy green, try one of the recipes in this article. You won't be disappointed!

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