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Pasta with Braised Radicchio

:  March/April 1997

Your rating: None Average: 2.6 (9 votes)

Radicchio's main flavor characteristic is bitterness. Here, braised in a garlicky, prosciutto-enriched broth, the ruby-colored green's powerful bite melts to a mellow meatiness.


Pasta with Braised Radicchio Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, slivered
  • 1/4 teaspoon crushed red pepper
  • 2 ounces thinly sliced prosciutto, cut into 2 1/2-inch-long matchsticks
  • 2 large heads radicchio, cored and sliced
  • Freshly ground pepper to taste
  • 1 14-ounce can reduced-sodium chicken broth
  • Salt to taste
  • 1 pound whole-wheat linguine or spaghetti
  • 1/2 cup freshly grated Parmesan cheese, divided

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Preparation

  1. Bring a large pot of water to a boil for cooking pasta. Place a pasta-serving bowl and 4 individual pasta bowls in a warm oven.
  2. Heat oil in a large nonstick skillet over medium-low heat. Add garlic and crushed red pepper. Cook, stirring, until tender and fragrant but not brown, 30 to 60 seconds. Add prosciutto and cook, stirring, until lightly browned, 2 to 3 minutes. Add radicchio, increase heat to medium and cook, turning with tongs, until wilted, 4 to 5 minutes. Season with pepper.
  3. Pour in broth and bring to a simmer. Reduce heat to low and simmer, uncovered, until radicchio is tender, about 10 minutes.
  4. Meanwhile, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and place in the warm serving bowl. Add sauce and 1/4 cup Parmesan; toss to coat. Taste and adjust seasonings. Serve immediately, passing remaining 1/4 cup Parmesan separately.

Nutrition

Per serving: 362 calories; 7 g fat ( 2 g sat , 2 g mono ); 15 mg cholesterol; 61 g carbohydrates; 0 g added sugars; 19 g protein; 10 g fiber; 497 mg sodium; 378 mg potassium.

Nutrition Bonus: Selenium (80% daily value), Magnesium (29% dv), Folate (21% dv), Iron (18% dv), Folate & Zinc (15% dv).

Carbohydrate Servings: 3

Exchanges: 4 starch, 1 vegetable, 1 lean meat, 1/2 fat


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Recipe Categories

Ethnic/Regional
Italian
Mediterranean
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Everyday favorites
Type of Dish
Main dish, meat
Pasta
Publication
March/April 1997
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