- Prep Time
- 8 oz whole-grain linguine or spaghetti
- 2 tbsp extra-virgin olive oil
- 4 large shallots, finely chopped
- 5 large cloves garlic, minced
- 1 1/2 tsp ground fennel
- 1/2 tsp ground black pepper
- 1 cup whole-milk ricotta cheese
- 1/2 cup packed grated Parmesan + additional for serving
- 1/4 cup heavy whipping cream
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 2 cups sliced radicchio
- 1/2 cup toasted unsalted walnuts, roughly chopped
- 1/2 cup packed roughly chopped flat-leaf parsley
1. In a medium pot, cook pasta according to package directions. Reserve 1 1/4 cups of pasta cooking water, then drain. Return to pot; cover to keep warm.
2. Meanwhile, prepare sauce: In a medium saucepan on medium-low, heat oil. Add shallots and garlic and cook, stirring occasionally, until shallots just begin to brown, about 5 minutes. Add fennel and pepper and cook, stirring, for 1 minute.
3. Remove saucepan from heat and carefully stir in 1 cup reserved pasta water. Add ricotta, Parmesan, cream, lemon juice and salt. Whisk until ricotta is fully incorporated.
4. Add sauce to cooked pasta followed by radicchio, walnuts and parsley. Stir until sauce thickens slightly and linguine is coated. If sauce is too thick, loosen with remaining 1/4 cup reserved pasta water. Top servings with additional Parmesan.
More Uses: Toss shredded radicchio with quinoa, pecans, edamame, dried cranberries, feta cheese and olive oil and serve in individual radicchio leaf “cups.” Radicchio is delicious grilled or braised: Cut heads into quarters, leaving core attached, then brush with olive oil, sprinkle with sea salt and minced rosemary and grill over medium-high heat until tender. It also pairs well with nuts and dried fruit: Tear radicchio into bite-size pieces and toss with baby arugula, fresh or dried figs and toasted walnuts; dress with a walnut vinaigrette.
Health Tip: Also known as Italian or red chicory, this brilliantly colored lettuce looks like a small cabbage. A cup of raw radicchio has only 9 calories, with nearly 130% of the daily value (DV) for vitamin K. And the vibrant color is not only visually appealing but also healthy for the eyes: The purple-red hue comes from its abundance of zeaxanthin and lutein, phenolic antioxidants that protect the eyes from the sun’s harmful UV rays. Zeaxanthin and lutein also help to protect the vision process, improve visual acuity and protect against cataracts and age-related blindness. Additionally, zeaxanthin appears to prevent the death of photoreceptor cells in the retina.
- Serving Size: 1/4 of recipe
- Calories: 636
- Carbohydrate Content: 63 g
- Cholesterol Content: 59 mg
- Fat Content: 35 g
- Fiber Content: 9 g
- Protein Content: 24 g
- Saturated Fat Content: 13 g
- Sodium Content: 543 mg
- Sugar Content: 6 g
- Monounsaturated Fat Content: 11 g
- Polyunsaturated Fat Content: 8 g