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| WHAT YOU'LL NEED |
| 1/4 |
cup olive oil |
| 2 |
cups (12 ounces) thinly sliced onions |
| 2 |
slices prosciutto, cut into thin strips (optional) |
| 1 1/4 |
cups pitted California Dried Plums, cut in half |
| 1 |
tablespoon chopped fresh rosemary |
| 9 |
cups (1 pound) radicchio, cut in 1/2-inch ribbons |
| 1/3 |
cup balsamic vinegar |
| 4 |
cups (12 ounces) whole wheat penne pasta |
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Salt and black pepper |
| 1 1/2 |
cups toasted chopped walnuts |
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Grated pecorino cheese, for garnish (optional) |
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Prep time: 10 minutes
Cook time: 20 minutes
In large skillet, heat oil over medium heat. Add onions, prosciutto, if using, dried plums, and rosemary. Cook, stirring occasionally, 6 to 8 minutes or until onions are soft and golden. Add radicchio and vinegar; cook, stirring occasionally, about 5 minutes or until radicchio is wilted and slightly browned. Meanwhile, cook pasta according to package directions until al dente. Drain pasta, reserving a little of the cooking water. Add pasta to skillet; mix well, adding some of the reserved cooking water if pasta looks dry. Season to taste with salt and pepper. Serve pasta in large bowl or in 6 individual pasta bowls. Sprinkle with walnuts, and, if desired, with cheese.
Serves 6.
Nutrition Information Per Serving (without prosciutto): 618 calories; 30 g fat; 221 mg sodium; 77 g carbohydrate; 15 g protein; 4 mg cholesterol; 13 g fiber
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