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
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.