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Linguine with Radicchio





Yields
Makes 3 or 4 servings

Notes: Most radicchio sold in the United States is the Chioggia variety, which has a compact, round head. You may also find Treviso, though, with longer, romaine-shaped heads. Either works in this dish. PREP AND COOK TIME: About 30 minutes.

 8 ounces dried linguine
 12 ounces radicchio (see notes)
 2 tablespoons olive oil
 1 red onion (8 oz.), peeled and cut into thin slivers
 2 cloves garlic, peeled and minced
 1 tablespoon balsamic vinegar
 3 tablespoons whipping cream
  Grated parmesan cheese
  Salt and pepper
  Chopped Italian parsley (optional)
Step 1
1

In a 5- to 6-quart covered pan over high heat, bring about 3 quarts water to a boil. Add linguine, stir to separate, and cook, uncovered, until barely tender to bite, about 9 minutes. Drain, reserving about 1 cup cooking water. Rinse and dry pan.

Step 2
2

Meanwhile, cut off bases of radicchio heads; rinse and drain leaves. Cut leaves into 1/4-inch-wide strips.

Step 3
3

Set the pan over medium-high heat. When hot, add olive oil, onion, and garlic. Stir often until onion begins to brown, 4 to 5 minutes. Add radicchio and vinegar; stir until radicchio is limp, 1 to 2 minutes. Add cream, linguine, and enough of the reserved cooking water to moisten as desired. Stir until pasta is hot, 2 to 3 minutes. Add cheese and salt and pepper to taste; mix gently.

Step 4
4

Transfer linguine to a serving bowl or plates. Sprinkle with parsley. Offer more cheese to add to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories342
% Daily Value *
Total Fat 11g15%

Saturated Fat 3.2g16%
Cholesterol 12mg4%
Sodium 29mg2%
Total Carbohydrate 51g19%

Dietary Fiber 2.8g10%
Protein 9.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.