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Pasta with Greens and Romano Cheese

Makes: 6  servings Start to Finish 30 mins


  • 1 pound  dried fusilli
  • 1/3 cup  olive oil
  • 4 cups  chopped onions
  • 1 bunch spinach, tough stems removed, or 1 package (10 oz.) fresh spinach, washed and coarsely chopped
  • 1 14 ounce large bunch escarole, washed and coarsely chopped
  • 1/2 teaspoon  freshly ground black pepper
  • 1/4 teaspoon  salt
  • 2 cups  freshly shredded Romano cheese


1. Cook pasta according to package directions.

2. Meanwhile, heat oil in Dutch oven over medium-high heat. Add onions and cook until golden, stirring occasionally, 10 minutes. Add spinach, escarole, pepper and salt. Stir briefly. Reduce heat to medium-low; cover and cook 10 minutes more.

3. Drain pasta, reserving 1/4 cup cooking water. Return drained pasta and reserved water to pot; stir in Romano cheese and cooked greens. Transfer to warm serving bowl; serve immediately. Makes 6 main-dish servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)575,
  • Fat, total(g)23,
  • chol.(mg)34,
  • sat. fat(g)2,
  • carb.(g)71,
  • pro.(g)24,
  • sodium(mg)547,
  • Percent Daily Values are based on a 2,000 calorie diet