Spaghettini with carrots, olives and endive

4 servings

20 minutes

Spaghettini with carrots, olives, and endive is a refined dish of Italian cuisine that combines the freshness of vegetables, the richness of olive oil, and the tenderness of pasta. The origins of this recipe trace back to Mediterranean traditions where simple ingredients transform into gastronomic delight. The light sweetness of carrots contrasts with the spicy bitterness of endive, while pine nuts add a refined texture to the dish. Olives bring salty notes and lemon zest refreshes the taste. This is an ideal dish for a light lunch or dinner, pairs well with white wine and is served warm. Such a recipe is a true embodiment of the Italian approach to cooking: balance of flavors, simplicity, and aesthetics.

Energy value per serving

• Calories: 496.7
• Proteins: 10.6g
• Fats: 23.8g
• Carbohydrates: 59.9g

Ingredients

• Pine nuts: 2 tbsp
• Olive oil: 3 tbsp
• Radicchio salad: 360 g
• Sugar: 1.5 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Spaghetti: 240 g
• Carrot: 2 pc
• Pitted olives: 50 g
• Grated lemon zest: 20 g
• Arugula: 70 g

Cooking steps

1. In a large skillet over medium heat, toast the pine nuts for about 2 minutes. Transfer the nuts to a bowl and pour 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.

   Required ingredients:

   • Pine nuts: 2 tablespoons
   • Olive oil: 3 tablespoons
   • Radicchio salad: 360 g
   • Sugar: 1.5 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Boil the pasta in salted boiling water for about 3 minutes, stirring, until al dente. Drain it and save 1 cup of the water used for cooking the pasta. Meanwhile, use a vegetable peeler to slice the carrot into long thin strips.

   Required ingredients:

   • Spaghetti: 240 g
   • Salt:  to taste
   • Carrot: 2 pieces

3. Place a pan over high heat, add 1 cup of pasta cooking water, and bring to a boil. Add the carrot and cook until soft for about 1 minute. Add the prepared endive, olives, and lemon zest, then add the pasta and mix. Remove from heat, season with salt and pepper, and add arugula. Transfer the pasta to a serving dish and sprinkle with pine nuts.

   Required ingredients:

   • Spaghetti: 240 g
   • Carrot: 2 pieces
   • Radicchio salad: 360 g
   • Pitted olives: 50 g
   • Grated lemon zest: 20 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Arugula: 70 g
   • Pine nuts: 2 tablespoons