Spaghetti with Curly Endive & Balsamic Vinega
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spaghetti
|
|
| 4 | each |
garlic cloves
chopped |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | head |
belgian endive
trimmed, cut into bite-sized pieces |
*
|
| 1 | tablespoon |
balsamic vinegar
or to taste |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spaghetti
|
|
| 4 | each |
garlic cloves
chopped |
|
| 45 | ml |
olive oil
|
|
| 1 | head |
belgian endive
trimmed, cut into bite-sized pieces |
*
|
| 15 | ml |
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 tablespoons 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.
