Linguine with Kale and Radicchio
10 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 339 |
| pro | 14 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 56 g |
| fibre | 6 g |
| chol | 7 mg |
| sodium | 510 mg |
| potassium | 711 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 28% |
| vit A | 101% |
| vit C | 138% |
| folate | 73% |
Suggested Recipes
-
8 oz (250 g) linguine
1 tbsp (15 mL) extra-virgin olive oil
2 slices bacon (or 2 oz/60 g pancetta), sliced (optional)
3 cloves garlic, thinly sliced
1/4 tsp (1 mL) hot pepper flakes
2 cups (500 mL) chopped plum tomatoes
1/4 tsp (1 mL) salt
1 head radicchio, torn
4 cups (1 L) loosely packed kale or baby spinach
1/3 cup (75 mL) grated 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.
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.
Tags:
Pasta/Noodles; Meat-Pork; Vegetables; Cheese/Other Dairy; Make It Tonight; Boil/Simmer; Skillet; Main Course; Bacon; Garlic; Tomatoes; Spinach; Lettuce; Parmesan;
Source
Canadian Living Magazine: October 2009
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