Pasta with Endive and Lemon

This pasta dish is light, refreshing, and perfect for the summer! The bright flavors add a different dimension to any of your favorite type of noodles. Enjoy with a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc.


  • 1lb. Your Favorite Pasta
  • 2 Garlic Cloves, Minced
  • 1 Shallot, Coarsely Chopped
  • 2 Heads of Endive, Thinly Sliced
  • The zest of 1 lemon
  • The juice of 1 lemon
  • 1-2 tbsp. Fresh Flat Leaf Parsley, Chopped
  • ¾ cup Extra Virgin Olive Oil, plus 1 tbsp.
  • Kosher Salt and Freshly Ground Black Pepper
  • 2 tbsp. Freshly Grated Parmesan Cheese (Optional)


  • Bring a large pot of salted water to boil, cook the pasta according to the directions on the package.
  • Meanwhile, heat a large skillet over medium heat. Heat the 1 tbsp. of olive oil and add the garlic to the pan, heat until fragrant about 30 seconds, then add the shallot.
  • Cook the shallot until softened about 4-5 minutes.
  • Add the endive, season with salt and pepper, and cook until softened about 5-7 minutes.
  • Use tongs to place the cooked pasta into a serving dish.
  • Add the olive oil, lemon zest, lemon juice, and endive mixture.
  • Toss to coat the pasta and then add the fresh parsley and season with salt and pepper to taste.
  • Sprinkle with the Parmesan cheese if using.