Made this for Sunday dinner, as I just could not bring myself to stand at the stove all afternoon (was having one of those winter days when you leave your jammies on all day and watch bad tv.) We almost always have escarole on hand, as our bearded dragon eats this. That’s what they told me at the pet store, anyway. Usually he just gives me the evil lizard-eye and clamps his mouth shut when I present him with green leafy vegetables, much like my children do. The whole family seems to enjoy this however (minus the lizard):
In a large saucepot, make up 6 cups broth (I like Better Than Bouillon Chicken Base – 1 tsp to 8 oz boiling water, very good taste). Put in 3-4 shakes each of dried parsley, powdered garlic, powdered onion (not too heavy on the onion if you have picky kids, I’ve found), Italian seasoning.
Slice a carrot and/or celery very thinly, put in the broth and bring to a boil. If you don’t have carrot/celery, not to worry, they just add a little color/texture but you can do without them.
Toss in a cup of campanelle (or your favorite pasta – penne will do in a pinch). Cook till tender, following directions on pasta box.
In the meantime, wash, roughly chop (no need to dry), half a head of escarole. Put the escarole in with the pasta for about the last two minutes of cooking. If you have some meatballs – homemade or not – in the freezer – put them in for the last two minutes of cooking unless you want a vegetarian meal (At this point, unless you’re big on horsemeat, let’s hope those are homemade meatballs!) Turn off heat when noodles are done, and season with salt and pepper. Serve hot, with parmesan cheese on the side and garlic bread if you like. Good leftover the next day for lunch, also.
One-pot meal that generally pleases everyone and is very good the next day for lunch, too.