Linguine with Kale and Radicchio
By The Canadian Living Test Kitchen
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This recipe makes 4 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving: about |
- |
|
cal |
339339 cal |
|
pro |
14 g14g pro |
|
total fat |
8 g8g total fat |
|
sat. fat |
2 g2g sat. fat |
|
carb |
56 g56g carb |
|
fibre |
6 g6g fibre |
|
chol |
7 mg7mg chol |
|
sodium |
510 mg510mg sodium |
|
potassium |
711 mg711mg potassium |
|
% RDI: |
- |
|
calcium |
2020 calcium |
|
iron |
2828 iron |
|
vit A |
101101 vit A |
|
vit C |
138138 vit C |
|
folate |
7373 folate |
Ingredients
- 8 oz linguine 8 8oz ozlinguine
- 1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
- 2 slices bacon , sliced (optional)2 2slices slicesbacon or pancetta, sliced (optional)
- 3 cloves garlic , thinly sliced3 3cloves garlic, thinly sliced
- 1/4 tsp hot pepper flakes 1/4 1/4tsp tsphot pepper flakes
- 2 cups chopped plum tomatoes 2 2cups cupschopped plum tomatoplum tomatoes
- 1/4 tsp salt 1/4 1/4tsp tspsalt
- 1 head radicchio lettuce , torn1 1head headradicchio lettuce, torn
- 4 cups loosely packed kale 4 4cups cupsloosely packed kale or baby spinach
- 1/3 cup grated Parmesan cheese 1/3 1/3cup cupgrated Parmesan cheese
Preparation
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.
More linguine recipes:
Source : Canadian Living Magazine: October 2009