Pasta with Escarole and Roasted Red Pepper

1 large head of escarole (7-8 c. chopped)
1 qt. water
1 t. salt
1 lb. fettuccine
2 T. extra virgin olive oil
7-8 oz. oyster mushrooms, coarsely chopped
2 T. chopped garlic cloves
1 roasted red pepper, diced
1 bunch scallion, white and green parts thinly sliced crosswise
freshly grated Parmesan cheese

1. Wash the escarole well in large basin of cool water, making sure there is no dirt or sand at the base of the leaves. Chop coarsely.

2. Bring the water to boil in a large pot. Add salt and plunge in the escarole. Push down to submerge. Cook for 2 minutes. Lift greens out with a slotted spoon and set aside.

3. Bring greens cooking water to a boil and cook pasta according to directions.

4. Meanwhile, heat the olive oil in a large skillet over high heat. Add mushrooms and cook briskly, stirring constantly, from 2 minutes to brown slightly. Reduce heat slightly and add garlic. Cook for 20 seconds more, taking care not to burn.

5. Add roasted red pepper and scallions and cook for 2 minutes. Stir in blanched escarole and salt to taste, and toss to heat through.

6. Toss pasta with vegetable and garnish with freshly grated Parmesan cheese.

Yield: 4-6

from Greens Glorious Greens!