This vibrant pasta dish transforms humble curly endive into a sophisticated side that complements spaghetti beautifully. The bitterness of the endive is perfectly balanced by the sweetness of aged balsamic vinegar and the warmth of sautéed garlic. ItâÂÂs a quick, weeknight-friendly meal that feels elegant enough for guests. The texture contrasts are delightful: al dente pasta against tender, slightly crisp greens. This recipe is naturally vegan and vegetarian, making it an inclusive option for any dinner table. ItâÂÂs simple, fresh, and relies on high-quality basics like good olive oil and fresh produce.
Spaghetti With Curly Endive & Balsamic Vinegar
Description
This vibrant pasta dish transforms humble curly endive into a sophisticated side that complements spaghetti beautifully. The bitterness of the endive is perfectly balanced by the sweetness of aged balsamic vinegar and the warmth of sautéed garlic. ItâÂÂs a quick, weeknight-friendly meal that feels elegant enough for guests. The texture contrasts are delightful: al dente pasta against tender, slightly crisp greens. This recipe is naturally vegan and vegetarian, making it an inclusive option for any dinner table. ItâÂÂs simple, fresh, and relies on high-quality basics like good olive oil and fresh produce.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
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While the pasta cooks, separate the endive into leaves and cut them into bite-sized pieces.
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Heat 2 tablespoons of olive oil in a large skillet over medium heat.
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Add 3 chopped garlic cloves to the skillet and sauté for about 1 minute until fragrant but not browned.
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Add the cut endive to the skillet. Sauté for 3-4 minutes until the endive is tender but still has a slight crunch.
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Pour in 1 tablespoon of balsamic vinegar and toss to coat. Cook for another 30 seconds to deglaze the pan.
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Season the endive mixture with salt and freshly ground black pepper to taste. Remove from heat.
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Drain the cooked spaghetti, reserving a small cup of pasta water if needed.
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Toss the drained spaghetti with the remaining 1 tablespoon of olive oil and the remaining 1 chopped garlic clove.
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Divide the pasta among serving plates. Top each portion with a generous spoonful of the sautéed endive mixture.
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Serve immediately, adding extra balsamic vinegar at the table if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 401.4kcal
- % Daily Value *
- Total Fat 13.0g20%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 23.6mg1%
- Total Carbohydrate 62.3g21%
- Dietary Fiber 4.6g19%
- Sugars 1.9g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
