Spaghetti with Garlicky Sauteed Escarole

Step 1: Lemon ... Cut the lemon in half, then zest one half - you will also use that lemon for juice. The other half, cut in wedges for a garnish.

Step 2: Escarole ... In a large saute pan, add 1/4-1/2 cup water and bring to medium heat. Then, add the escarole, cover and cook approximately 2-3 minutes just until the leaves are lightly wilted. Remove from the heat, and transfer the escarole to a plate or small bowl. Pour out the water.

Step 3: In that same pan, add the olive oil and red pepper flakes, and bring to medium heat. Add the shallots and garlic, and cook just a minute; then, add the escarole, a pinch of both salt and pepper, and continue to cook uncovered, for 5-7 minutes. Medium heat, and stirring often; until the escarole is tender. Taste, and re-season with salt and pepper if necessary.

Step 4: Pasta ... As the escarole cooks, prepare the pasta according to package directions, in plenty of salted water. If using fresh pasta, it will cook very quickly. Then, drain the pasta (reserving 1/2 cup of the pasta water), and set to the side. Note: I like more escarole vs pasta, so I use 8 oz; but, if you want a bit more pasta, use the full 10 oz - that is completely up to you.

Step 5: Finish ... Add the escarole, juice and zest of the lemon, and cheese to the pasta; and, toss to combine. I like to add a bit of the reserved pasta water to thin out the sauce a bit. It isn't necessary, but I like too. The water and cheese will combine to make a nice creamy sauce.

Step 6: Serve and ENJOY! ... Garnish with extra cheese and lemon wedges. This makes a great side dish; but, also a fantastic vegetarian main dish as well. You could also top this with grilled steak for more of a main dish. It's full of flavor, quick cooking, and easy to prepare. A great weeknight dinner.