PENNE WITH RADICCHIO AND GOAT CHEESE
I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture. The cooked radicchio sweetens a bit but still has a bitter edge. Just before tossing with the cooked pasta I ladle in some cooking water from the pasta, which you should be careful not to over-salt, add the goat cheese and stir until it has melted. The result is irresistible. It will work just as well with other bitter greens like endive and dandelions, as well as with blanched greens like kale.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Quarter and core radicchio, then cut crosswise into 1/2-inch wide strips. Set aside 2 cups of the cut up radicchio.
- Bring a large pot of water to a boil for the pasta and salt generously (but not too generously as you will add some of this water to the radicchio). Add pasta.
- Meanwhile, heat olive oil over medium heat in a large heavy skillet or wide saucepan and add garlic and red pepper flakes. As soon as it begins to sizzle and smell fragrant add radicchio, except for the 2 cups you set aside, and salt to taste. Stir together until radicchio has wilted, about 5 minutes.
- When pasta is just about ready, using a ladle transfer 1/2 cup of the pasta cooking water to pan with radicchio. Add goat cheese and stir together. Stir in radicchio you set aside. Drain pasta and add to pan with cooked radicchio and goat cheese. Add chives, toss together, and serve at once.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 666 milligrams, Sugar 3 grams
PENNE WITH RADICCHIO
Looking for an Italian recipe? Then check out this creamy penne pasta dish cooked with radicchio - a hearty dinner that can be made ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Cook and drain pasta as directed on package.
- While pasta is cooking, heat oil and margarine in 10-inch skillet over medium-high heat. Cook onion in oil mixture, stirring occasionally until tender. Stir in radicchio; cook until tender. Stir in wine; cook uncovered until liquid has evaporated.
- Stir in half-and-half and pepper. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring frequently, until slightly thickened.
- Mix pasta and radicchio mixture. Sprinkle with cheese.
Nutrition Facts : Calories 490, Carbohydrate 76 g, Cholesterol 20 mg, Fiber 5 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 140 mg
PENNE WITH GRILLED EGGPLANT AND RADICCHIO SAUCE
Provided by Jimmy Bradley
Categories Berry Cheese Pasta Tomato Vegetable Backyard BBQ Dinner Lunch Summer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Cut eggplants in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle eggplant lightly with salt; let stand 30 minutes.
- Prepare barbecue (medium-high heat). Pat eggplant dry. Brush eggplant and radicchio with 3 tablespoons oil; sprinkle with salt. Grill until eggplant is tender and radicchio is wilted, about 4 minutes per side for eggplant and 1 minute per side for radicchio. Transfer radicchio to cutting board; chop coarsely.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; stir 2 minutes. Add parsley and thyme. Reduce heat to low; sauté until onion is soft, about 10 minutes. Add next 5 ingredients; simmer 8 minutes, stirring frequently. Stir in eggplant and radicchio. Season to taste with salt and pepper.
- Toss pasta with 1 tablespoon oil in large bowl. Add eggplant sauce and toss. Sprinkle with crumbled goat cheese; serve.
PENNE WITH WILTED ARUGULA, RADICCHIO, AND SMOKED MOZZARELLA
Steps:
- Cook pasta in a 6-quart pot of well-salted boiling water until al dente.
- While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Then thinly slice radicchio, arugula, and basil and add to dressing.
- Reserve 1/2 cup cooking water and drain pasta in a colander.
- Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt.
- Add mozzarella and lemon juice and toss well. Season with salt and pepper and serve warm.
PENNE WITH ROASTED CHICKEN AND RADICCHIO
Make and share this Penne With Roasted Chicken and Radicchio recipe from Food.com.
Provided by Carianne
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta until just tender, 8- 10 minutes.
- Drain and reserve 1/4 cup of cooking liquid.
- Cook radicchio in this liquid over medium heat until it wilts (2- 3 minutes).
- Stir in pasta, 2 tablesppons parmesan,.
- oil, vinegar, chicken, and pepper and cook for 1- 2 minutes.
- Garnish with walnuts and reserved cheese.
Nutrition Facts : Calories 1020.4, Fat 46.4, SaturatedFat 13, Cholesterol 181.2, Sodium 363, Carbohydrate 89.8, Fiber 9.9, Sugar 2.7, Protein 64.9
PENNE WITH RADICCHIO, SPINACH, AND BACON
Provided by Myra Goodman
Categories Leafy Green Pasta Christmas High Fiber Dinner Lunch Bacon Spinach Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.
- Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.
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Estimated Reading Time 4 mins
- Bitter Greens Salad with Melted Cheese. Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.
- Radicchio, Fennel, and Olive Panzanella. Thinly sliced hard salami helps turn this panzanella salad into a meal all on its own. Get This Recipe.
- Honeynut Squash With Radicchio and Miso. What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.
- Chopped Salad with Shallot Vinaigrette, Feta, and Dill. Make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.
- Radicchio Salad With Caramelized Carrots and Onions. It's all about the contrast in flavors, textures, and colors in this hearty winter side. Get This Recipe.
- Seared Sweet Potatoes with Sausage and Radicchio. Pomegranate molasses forms the basis of the sweet and tangy vinaigrette for this hearty Middle Eastern-inspired dish.
- Pasta with Spicy Sausage, Radicchio, and Sun-Dried Tomatoes. Sweet sun-dried tomatoes are a welcome contrast to slightly bitter radicchio in this unique pasta.
- Radicchio and Citrus Salad with Preserved Lemon. A puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.
- White Bean and Tuna Salad with Radicchio. Thinly sliced celery adds extra crunch to this hearty, colorful salad. Get This Recipe.
- Radicchio Salad With Pickled Grapes and Goat Cheese. The pickled grapes can be prepared 3 days ahead of time—just keep them covered in the fridge until you need them.
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- Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.
- Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.
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