Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Spaghetti -White Kidney beans
4 Garlic cloves, chopped Red pepper flakes
3 tb Olive oil -to taste
1 Head endive, trimmed cut 1 tb Balsamic vinegar, or to
-- into bite-sized pieces -- taste
6 oz Cannellini Salt pepper

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

Browse by categories