Spaghetti with endive & balsamic vinegar

4 servings

Ingredients

Quantity Ingredient
1 pounds Spaghetti
4 Garlic cloves, chopped
3 tablespoons Olive oil
1 Head endive, trimmed & cut into bite-sized pieces
6 ounces Cannellini White Kidney beans
Red pepper flakes to taste
1 tablespoon Balsamic vinegar, or to taste
Salt & pepper

Directions

Cook the spaghetti until it is *al dente*. This is about 12 minutes 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 toss with the sauted endive and beans, 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.

Omit the black pepper.

Instead of endive, use 2 heads of radicchio or green & red Treviso lettuce. Follow the basic recipe above.

Original posted in Fido Cooking Echo Adapted by Nick La Rocca from: Marlena Spieler, "200+ Vegetarian Pasta Recipes" Submitted By NICK LA ROCCA On 03-05-95

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