Linguine with chicory

main dish Vegetarian quick recipes
Total: 30 min. | Active: 30 min.
vegetarian, lactose-free, healthy and balanced

Chicory contains polarising but healthy bitter substances. This is a quick and easy pasta dish for any day of the week. And if you have any chicory left over, you can cook it in the same way and enjoy it the following day with a bit of bread – delicious. Like with all pasta dishes, it's very important that the pasta water is sufficiently salted – we like to say "bordering on sea water". This is because the pasta water is part of the dish and is often incorporated into the sauce and vegetables, as is the case here.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Linguine
300 g pasta (e.g. Linguine)
  salted water, boiling
Sauce
4 tbsp olive oil
1  onion, cut into strips
1  garlic clove, squeezed
500 g chicory, lengthwise in approx. 5 mm thin strips
1 tsp sugar
1 ½ dl white wine
1 tsp vegetable bouillon powder
1  organic lemon, grated zest and the juice
  salt and pepper to taste
40 g grated Parmesan
½ bunch flat-leaf parsley, roughly chopped

How it's done

Linguine

Cook the linguine in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the linguine.

Sauce

Heat the oil in a wide frying pan. Briefly sauté the onion and garlic. Add the chicory and cook for approx. 5 mins. Add the sugar and cook briefly. Pour in the white wine and reduce almost completely. Add the reserved pasta water, bouillon powder, lemon zest and juice, simmer the chicory for approx. 5 mins. until soft. Season the sauce. Add the linguine and parmesan, mix and heat through. Garnish with parsley.

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