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This is a great budget-saving, delicious dinner, if you like greens. If you have a little white wine lying around you can toss half wine and half pasta water at the end!
Heat oil over medium-high heat and add onion. Saute until onion starts to become brown. Add garlic and red pepper flakes. Cook until garlic is soft and fragrant.
Add curly endive and the reserved pasta water, combine. Cook until curly endive is cooked down but not soggy. Add cooked pasta, fresh squeezed lemon juice, salt and pepper to taste, and parmigiano reggiano. Toss to combine.
Plate and top with more parmigiano reggiano!
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