This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook penne according to package directions, omitting salt and fat. Drain; transfer to a bowl. Whisk together olive oil, vinegar, sugar, salt, and pepper. Add dressing to pasta; toss.

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  • Halve endive head; slice into 1/4-inch strips. Core half a head of radicchio; slice into 1/4-inch strips. Toss vegetables with pasta. Top with grated pecorino Romano cheese.

Nutrition Facts

176 calories; fat 6.3g; saturated fat 1.3g; sodium 167mg.
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