Rating: 3 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Jeanne Kelley
Recipe by Cooking Light November 2009

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Credit: Becky Luigart-Stayner; Styling: Kellie Gerber Kelley

Recipe Summary

total:
57 mins
Yield:
4 servings (serving size: about 1 1/4 cups pasta mixture and 1 1/2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden (about 20 minutes), stirring occasionally. Add red pepper and garlic. Cook 3 minutes; stir occasionally. Add wine; cook 4 minutes or until liquid evaporates.

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  • Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Add reserved cooking liquid, pasta, radicchio, parsley, and oregano to onion mixture. Sprinkle with salt and black pepper; toss to combine. Top with cheese.

Nutrition Facts

300 calories; fat 5.8g; saturated fat 2.3g; mono fat 2.3g; poly fat 0.7g; protein 12.1g; carbohydrates 49.7g; fiber 4.1g; cholesterol 9mg; iron 2.5mg; sodium 468mg; calcium 160mg.
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