Pasta with Shreds of Radicchio and Prosciutto

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By: The Homemakers Test Kitchen

Slightly bitter lettuces such as radicchio are tasty cooked, too, and they're enhanced by the flavour of cured meats. This sauce is best with long pasta, but short types such as penne would also be appropriate. For a milder version, make this recipe with escarole instead of radicchio.

Ingredients

1 lb (500 g) linguine or spaghetti

4 oz (125 g) prosciutto, julienned

3 green onions, thinly sliced

4 cups (1 L) shredded radicchio

1/2 cup (125 mL) whipping cream

1/2 cup (125 mL) grated Parmesan cheese

Butter, salt and pepper

Preparation

Cook linguine according to package directions until al dente; drain.

Meanwhile, in large skillet, melt 2 tbsp (30 mL) butter over medium-high heat; fry prosciutto and green onions for 1 minute. Stir in radicchio, 1/2 tsp (2 mL) salt, 1/4 tsp (1 mL) pepper and 2/3 cup (150 mL) water; bring to boil. Cover and cook until radicchio is soft, about 8 minutes. Stir in cream; boil for 1 minute. Add pasta and cheese; cook, stirring, until sauce clings to pasta.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	685
Protein	26 g
Fat (total)	24 g
Sat. Fat	14 g
Carbohydrate	89 g
Fibre	5 g
Cholesterol	81 mg
Sodium	1.261 mg
Calcium	21 % RDI
Iron	24 % RDI
Vitamin A	18 % RDI
Vitamin C	7 % RDI
Folate	83 % RDI

Also in this menu:

Quick and simple suppers

Source

Homemakers Magazine: November 2005

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