Ingredients

• 5 cloves garlic, diced
• 1 endive, finely sliced
• 1/3 cup red onion, diced
• 2 Tbsp fresh basil, chopped
• 1/4 cup parmesan cheese, preferably reggiano or grana padana (optional)
• 1/4 cup Lake George Olive Oil Co. Portuguese Cobrancosa Extra Virgin Olive Oil
• 4 Tbsp Lake George Olive Oil Co. Aged Traditional Balsamic Vinegar
• 1/2 cup spinach
• 2 tsp maple syrup
• 1 Tbsp oregano
• 1/2 lb penne pasta

Instructions

1. Boil pasta and let cool for 15 minutes.
2. In a sauce pan, combine Lake George Olive Oil Co. Portuguese Cobrancosa Extra Virgin Olive Oil, Lake George Olive Oil Co. Aged Traditional Balsamic Vinegar, garlic, onion, and 1/2 the basil. Saute until all ingredients are cooked in.
3. Throw pasta and cook for about 10-15 minutes or until all ingredients are covering the pasta. Add spinach and stir around 1-2 minutes.
4. Top with remaining basil, oregano, salt, and pepper. Plate and top with parmesan cheese and garnish with tow basil leaves.