Penne with Caramelized Onions and Radicchio
1 package (16 ounces) penne or ziti pasta
salt
1 large head (8 ounces) radicchio
2 teaspoons olive oil
1 jumbo onion (1 pound), thinly sliced
1 tablespoon balsamic vinegar
1/4 teaspoon coarsely ground black pepper
1 cup frozen peas, thawed
1/4 cup crumbled ricotta salata or goat cheese
1. In saucepot, prepare penne as label directs in boiling salted water. Drain penne, reserving 1/4 cup pasta cooking water. Return penne to saucepot.
2. Meanwhile, cut radicchio lengthwise in half. Remove core, then cut crosswise into 1/2" slices. Set aside. In nonstick 12" skillet, heat olive oil over medium heat until hot. Add onion and cook until browned and soft, about 15 minutes, stirring occasionally. Add vinegar, pepper, and 1/2 teaspoon salt; cook 1 minute longer. Increase heat to medium-high; add radicchio and cook 2 to 3 minutes until wilted.
3. Add onion mixture, peas, and reserved pasta cooking water to penne; toss to mix well. Serve, sprinkled with cheese.
Yield: 4 servings
Each serving: About 550 calories, 20 g protein, 104 g carbohydrate, 6 g total fat (2 g saturated), 3 mg cholesterol, 510 mg sodium
Submitted by Tae Bo Master
Low-Fat Dishes
Main Dishes & Casseroles
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