Contributed By: marie1
Los Angeles Times
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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Entree
Ingredients
1 Head Treviso Radichio (about 1/2 pound)
1 tbsp Olive oil
Salt
1/2 pound Penne pasta
1/2 cup Crumbled Gorgonzola cheese
Freshly ground pepper
Preparation
1. Trim the ends from the radicchio. Cut the radicchio in half lengthwise, then in half crosswise. Thinly slice.
2. Heat 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.
3. Bring 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.
4. Put 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.
Cook's Notes
Nutrition Information
Calories: 161
;
Total Fat: 7 grams
;
Saturated Fat: 3 grams
;
Carbohydrates: 19 grams
;
Protein: 6 grams
;
Sodium: 235 mg
;
Fiber: 1.50 grams