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Categories: Main courses, Quick and easy, Vegetarian

Pasta with radicchio

Do you remember the first time you saw the word "radicchio"? The first time you tried to say it out loud? Now, how about the first time you cooked it? We didn't think so. Radicchio may have gone from an ... Read more

Total time: 25 minutes | Serves 3 to 4
  • 1 head Treviso radicchio (about 1/2 pound)
  • 1 tablespoon olive oil
  • Salt
  • 1/2 pound penne pasta
  • 1/2 cup crumbled Gorgonzola cheese
  • Freshly ground pepper

Step 1Trim the ends from the radicchio. Cut the radicchio in half lengthwise, then in half crosswise. Thinly slice.

Step 2Heat the oil in a wok or large skillet over medium-high heat until hot. Add the radicchio and cook until lightly browned and tender, about 5 minutes. Lightly season with salt. Remove the radicchio from the skillet and set aside.

Step 3Bring 4 quarts of water to boil in a 5-quart saucepot. Add salt to taste. Add the pasta and cook until al dente, 12 to 14 minutes. Drain the pasta, reserving 1 cup of the cooking water.

Step 4Put the pasta in the wok or skillet in which the radicchio was cooked. Add 1/4 cup of the hot pasta water and heat, stirring, then stir in the crumbled cheese. Cook until the cheese forms a creamy sauce coating the pasta, 1 to 2 minutes. Stir in the radicchio. Season to taste with salt and pepper. Add additional pasta water if the pasta seems dry.

Each of 4 servings:
161 calories; 235 mg. sodium; 8 mg. cholesterol; 7 grams fat; 3 grams saturated fat; 19 grams carbohydrates; 6 grams protein; 1.50 grams fiber.
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