| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main dish, Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | lb | Spaghetti |
| 4 | Garlic cloves, chopped | |
| 3 | T | Olive oil |
| 1 | Head endive, trimmed & cut | |
| into bite-sized pieces | ||
| 1 | T | Balsamic vinegar, or to |
| taste | ||
| Salt & pepper |
INSTRUCTIONS
Cook the spaghetti until it is al dente. Meanwhile, saute 3 garlic cloves in about 2 tb oil then quickly saute the endive in this mixture. Add the vinegar, cook for a moment, then remove from the heat. Season with salt & pepper. Drain the pasta, toss with the remaining garlic & oil, then serve each portion topped with a big spoonful of the sauted endive, adding extra vinegar if needed. VARIATIONS: Add 6 oz cooked cannellini beans when you saute the endive & season with a sprinkling of red pepper flakes if desired. Instead of endive, use 2 heads of radicchio or green & red Treviso lettuce. Follow the basic recipe above.
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Nutrition (calculated from recipe ingredients)
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Calories: 518
Calories From Fat: 104
Total Fat: 11.9g
Cholesterol: 0mg
Sodium: 8.4mg
Potassium: 269.5mg
Carbohydrates: 86.3g
Fiber: 3.7g
Sugar: 3.7g
Protein: 15g