Linguine with Kale and Radicchio

Linguine with Kale and Radicchio Image by: Linguine with Kale and Radicchio Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2009

Ingredients

  • 8 oz linguine
  • 1 tablespoon extra-virgin olive oil
  • 2 slices bacon sliced (optional)
  • 2 slices pancetta sliced (optional)
  • 3 cloves garlic thinly sliced
  • 1/4 teaspoon hot pepper flakes
  • 2 cups chopped plum tomatoes
  • 1/4 teaspoon salt
  • 1 head radicchio lettuce torn
  • 4 cups loosely packed kale
  • 4 cups loosely packed baby spinach
  • 1/3 cup grated Parmesan cheese

Method

In large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid.

Meanwhile, in large skillet, heat oil over medium heat; cook bacon (if using), garlic and hot pepper flakes just until garlic begins to turn golden, about 2 minutes.

Add tomatoes, salt and reserved cooking liquid; cook, stirring, for 2 minutes.

Add radicchio and kale; cook, stirring, until wilted, about 1 minute. Toss with pasta; sprinkle with Parmesan.

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Nutritional facts Per serving: about

  • Sodium 510 mg
  • Protein 14 g
  • Calories 339.0
  • Total fat 8 g
  • Potassium 711 mg
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 56 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 73.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 101.0
  • Vitamin C 138.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Linguine with Kale and Radicchio

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