Farfalle With Radicchio

Ingredients

• Salt
• 6 ounces farfalle (bow-tie pasta)
• 1 tablespoon extra-virgin olive oil
• 2 ounces prosciutto, finely slivered
• 1 head radicchio, cored and shredded
• 1 tablespoon unsalted butter
• Freshly ground black pepper
• Freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    495 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 19 grams protein; 35 milligrams cholesterol; 783 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Bring a pot of salted water to a boil for the farfalle. When it is boiling, add the farfalle, cook until al dente, about eight minutes; drain.
2. Meanwhile, heat the oil in a heavy skillet. Add the prosciutto and saute over medium heat until it begins to brown. Add the radicchio and stir-fry a few minutes, until it begins to wilt. Add a few tablespoons of the pasta cooking water and continue to cook until the radicchio is tender.
3. Add the drained pasta to the skillet and toss well. Season to taste with salt and pepper. Add the butter. Serve at once with Parmesan cheese.