Spaghetti with Curly Endive and Balsamic Vinega

30 minutes Prep: 15 minutes Cook: 15 minutes

1047 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1	pound	spaghetti
4	each	garlic cloves	chopped
3	tablespoons	olive oil
1	head	endive	trimmed, cut into bite-sized pieces
1	tablespoon	balsamic vinegar	or to taste
1	x	salt and black pepper

Directions

Cook the spaghetti until it is *al dente*.

Meanwhile, sauté 3 garlic cloves in about 2 tb oil then quickly sauté the endive in this mixture.

Add the vinegar, cook for a moment, then remove from the heat.

Season with salt and pepper.

Drain the pasta, toss with the remaining garlic andamp; oil, then serve each portion topped with a big spoonful of the sautéd endive, adding extra vinegar if needed.

Variations: Add 6 oz cooked cannellini beans when you sauté the endive andamp; season with a sprinkling of red pepper flakes if desired.

Instead of endive, use 2 heads of radicchio or green andamp; red Treviso lettuce.

Follow the basic recipe above.

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Nutrition Facts

Serving Size 272g

Amount per Serving

Calories 1047 20% of calories from fat

	% Daily Value*
Total Fat 23.0g	35%
Saturated Fat 3.0g	17%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 19mg	1%
Total Carbohydrate 177.0g	59%
Dietary Fiber 8.0g	31%
Sugars 7.0g
Protein 31.0g	62%

Vitamin A	0%		Vitamin C	9%
Calcium	8%		Iron	44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This is a great recipe. It's really easy to make and tastes great. I didn't use the cabbage though. I poured the coconut milk over rice and it was fantastic. I would put in more lime leaves to add more flavour.