Spaghettini with Carrots, Olives, and Endive

Main Dishes | Italian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Spaghettini with Carrots, Olives, and Endive

Ingredients

Pine nuts - 2 tablespoons
Olive Oil - 3 tablespoons
Radicchio Lettuce - 12.7 oz
Sugar - 1½ tablespoons
Salt - to taste
Ground Black Pepper - to taste
Spaghetti - 8.5 oz
Carrots - 2 pieces
Pitted olives - 1.8 oz
Grated Lemon Zest - 0.7 oz
Arugula - 2.5 oz

Step by Step guide

Step 1

In a large skillet over medium heat, toast the pine nuts for about 2 minutes. Transfer the nuts to a bowl and pour the olive oil into the skillet. Add the endive and sugar; season with salt and pepper. Sauté the endive, stirring, until tender, about 3-4 minutes. Transfer the endive to a bowl and wipe the skillet clean.

Step 2

Cook the pasta in boiling salted water for about 3 minutes, stirring, until al dente. Drain, reserving 1 cup of the pasta cooking water. Meanwhile, use a vegetable peeler to slice the carrots into long thin strips.

Step 3

Place the skillet over high heat, add 1 cup of the reserved pasta cooking water, and bring to a boil. Add the carrots and cook until tender, about 1 minute. Add the prepared endive, olives, and lemon zest, then add the pasta and toss to combine. Remove from heat, season with salt and pepper, and add the arugula. Transfer the pasta to a serving dish and sprinkle with pine nuts.