Pasta con Radicchio e Noci

Pasta con Radicchio e Noci is a delightful Italian dish that combines the bitterness of radicchio with the crunchiness of walnuts, creating a unique and flavorful experience. This dairy-free recipe is perfect for a cozy supper, offering a satisfying balance of textures and tastes.

Ingredients

• Pasta (e.g., penne or fettuccine) - 160 grams
• Radicchio - 200 grams, chopped
• Walnuts - 50 grams, roughly chopped
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Vegetable broth - 200 ml
• Red pepper flakes - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the chopped radicchio to the skillet and cook for about 5-7 minutes, stirring occasionally, until it begins to wilt and soften.
4. Stir in the chopped walnuts and red pepper flakes, cooking for another 2 minutes until the walnuts are slightly toasted.
5. Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 3-4 minutes to meld the flavors.
6. Add the cooked pasta to the skillet, tossing to combine. If the pasta seems dry, add some reserved pasta water, a little at a time, until the desired consistency is reached.
7. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 62 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Radicchio is rich in antioxidants, which can help combat oxidative stress.
• Walnuts provide healthy fats and are beneficial for heart health.

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