NIGELLA LAWSON'S PAPPARDELLE WITH ESCAROLE

This is taken from the book Celebrity Chefs published by Hearst Books.

NIGELLA LAWSON'S PAPPARDELLE WITH ESCAROLE
Makes 8 main dish servings
Total time 20 minutes

Salt
1 tbsp. olive oil (preferably garlic-infused)
1 tsp. crushed red pepper flakes
2 heads escarole, roughly chopped
1 cup white wine
1 lb. pappardelle
2 oz. crumbled Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley

1.  Bring a large pot of salted water to a boil over high heat.  Meanwhile in a large skillet, heat oil and pepper over medium heat.  Add escarole and saute, stirring occasionally, until it wilts, about 4 minutes.  Add wine and 1 cup water, partially cover pot, and let escarole cook for about 6 minutes.

2.  Cook pasta in boiling water for 6 minutes.  Drain pasta and add to escarole.  Toss; top with Parmesan and parsley.  Serve hot.

Each serving:  About 311 calories, 13 g protein, 46 g carbohydrate, 7 g total fat (2 g saturated), 6 g fiber, 54 mg cholesterol, 162 mg sodium.