1 box of your favorite spaghetti
1 head of escarole (rinsed and pulled apart)
¼ cup chopped sun dried tomatoes
½ red onion (sliced)
4 cloves garlic (chopped)
3 tablespoons olive oil
1 quart box of fresh button mushrooms (sliced)
¼ tsp. red pepper flakes
¼ cup golden raisins
¼ cup dried cranberries
1 - 15.5 oz. Great Northern Beans (drained)
Romano cheese for garnish
In a large frying pan heat olive oil and place garlic and mushrooms. Sauté until mushrooms become golden. Add onion and sun dried tomatoes.
Add escarole, raisins and cranberries let escarole cook down. Do Not Overcook.
Turn heat off and set aside.
Prepare spaghetti, lift out of water with tongs and add to escarole.
Garnish with a little olive oil, red pepper flakes and grated Romano cheese.
This dish is simple in content yet elegant in both presentation and taste.