Radicchio & Ricotta Linguine
SERVES 4. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 40 MINUTES. 8 oz whole-grain linguine or spaghetti
2 tbsp extra-virgin olive oil 4 large shallots, finely chopped 5 large cloves garlic, minced 1½ tsp ground fennel ½ tsp ground black pepper 1 cup whole-milk ricotta cheese
½ cup packed grated Parmesan + additional for serving
¼ cup heavy whipping cream 1 tbsp fresh lemon juice ½ tsp sea salt 2 cups sliced radicchio
½ cup toasted unsalted walnuts, roughly chopped
½ cup packed roughly chopped flat-leaf parsley
1. In a medium pot, cook pasta according to package directions. Reserve 1¼ 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 ¼ cup reserved pasta water. Top servings with additional Parmesan.
PER SERVING (1/4 of recipe): Calories: 636, Total Fat: 35 g, Sat. Fat: 13 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 8 g, Carbs: 63 g, Fiber: 9 g, Sugars: 6 g, Protein: 24 g, Sodium: 543 mg, Cholesterol: 59 mg