Pasta With Escarole And Sun-Dried Tomatoes
A vibrant Mediterranean pasta dish featuring escarole, sun-dried tomatoes, garlic, and olive oil, perfect for a quick, flavorful vegetarian meal.
Ingredients
Instructions
- Wash escarole thoroughly in cold water several times; drain in colander.
- In a large skillet, add olive oil and chopped garlic and heat over medium heat.
- While cooking pasta, add oil and garlic to the skillet, then sauté the chopped escarole, sun-dried tomatoes, salt, pepper, and a dash of hot pepper flakes. Do not overcook.
- Before draining the pasta, add some of the pasta water to the skillet.
- Drain the pasta; pour the escarole and sun-dried tomato mixture over the pasta and serve.
Tips & Substitutions
For a heartier dish, consider adding protein such as grilled chicken or chickpeas. You can substitute escarole with kale or spinach if needed, but adjust cooking times accordingly. To enhance flavor, try adding a sprinkle of Parmesan cheese before serving. Make sure not to overcook the escarole to retain its texture. For a Mediterranean twist, pair with Garlic Tomatoes.
Serving Suggestions
Serve this pasta dish warm, garnished with freshly grated Parmesan cheese and a drizzle of olive oil. It pairs well with a side salad dressed with the Best Dressing For Salads or a light Mediterranean-style appetizer. For an extra kick, consider serving with a side of spicy roasted vegetables or a slice of crusty bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil to prevent drying out, and warm gently in a skillet over low heat or in the microwave until heated through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta With Escarole And Sun-Dried Tomatoes contains roughly 1078 calories, with 28g protein, 140g carbohydrates, and 45g fat. It is an excellent source of protein (55% of the Daily Value), iron (51% of the Daily Value), and dietary fiber (30% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, fresh tomatoes can be used; however, they won't provide the same concentrated flavor as sun-dried tomatoes. If using fresh, consider adding them earlier in the cooking process so they can soften and release their juices, enhancing the overall dish.
Is this recipe suitable for vegan diets?
Absolutely! This recipe is naturally vegan as it contains no animal products. Just ensure that any optional toppings, like cheese, are omitted or substituted with a plant-based alternative. It's a great addition to any vegan meal plan.
What type of pasta works best for this recipe?
While any pasta will work, long shapes like spaghetti or fettuccine hold the sauce and ingredients well. However, short pasta like penne or fusilli can also be great for capturing the escarole and sun-dried tomatoes. Choose according to your preference!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).