Tested till perfect Linguine with Kale and Radicchio

Linguine with Kale and Radicchio

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2009

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 8 oz 8ozlinguine
  • 1 tbsp 1tbspextra-virgin olive oil
  • 2 slices 2slicesbacon or pancetta, sliced (optional)
  • 3 3cloves garlic, thinly sliced
  • 1/4 tsp 1/4tsphot pepper flakes
  • 2 cups 2cupschopped plum tomatoplum tomatoes
  • 1/4 tsp 1/4tspsalt
  • 1 head 1headradicchio lettuce, torn
  • 4 cups 4cupsloosely packed kale or baby spinach
  • 1/3 cup 1/3cupgrated Parmesan cheese
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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 Information Per serving: about

cal 339 pro 14g total fat 8g sat. fat 2g
carb 56g fibre 6g chol 7mg sodium 510mg
potassium 711mg

% RDI:

calcium 20 iron 28 vit A 101 vit C 138
folate 73
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