The recipe is from Martha Stewart ... she uses onions, I don't ... I add pecans, she doesn't ... she uses escarole, I use whatever greens I have! Other than those differences, both are great.
WHOLE WHEAT SPAGHETTI W/ ESCAROLE AND GORGONZOLA(Serves 4)
coarse salt and ground pepper
8 ounces whole-wheat spaghetti
3 tablespoons butter
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
2 medium heads escarole (12 ounces each), ends trimmed, leaves cut crosswise into bite-size pieces, washed (but not dried)
4 ounces Gorgonzola cheese, crumbled (1 cup)
... now head on over to Martha's for the rest of the story!
Tomorrow will be Sweet Potato Gnocchi Day... with two different treatments, Gorgonzola Cream Sauce and Spinach and Mushrooms.