Radic­chio & Ri­cotta Lin­guine

Clean Eating - - RECIPE INDEX -

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

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