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.
2 servings
Preparation
- 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.
- 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.
- 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.
Dining and Cooking