Penne with Dried Plums, Radicchio & Walnuts
The combination of sweet onions and dried plums is wonderful with radicchio and toasted walnuts in this winter pasta dish. Whole wheat penne adds fiber as well as flavor.
1/4 cup olive oil
2 cups thinly sliced onions
2 slices prosciutto, cut onto thin strips (optional)
1 1/2 cups halved, pitted dried plums (about 9 ounces)
1 tablespoon chopped fresh rosemary
1 pound radicchio, cut into 1/2-inch ribbons
1/3 cup balsamic vinegar
4 cups whole wheat penne pasta, uncooked (3/4 pound)
Salt and black pepper
1 1/2 cups chopped toasted walnuts
Grated pecorino cheese, for garnish (optional)
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.
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