Prep time: 10 minutes
Cook time: 6 minutes (for vegetables), plus time for pasta to cook
Grilling reduces the natural bitterness of radicchio. A splash of sweet balsamic vinegar balances it. Recipe adapted from www.foodnetwork.com by the Detroit Free Press.
8 ounces orecchiette (about 2 cups)
1 small head radicchio, halved lengthwise and cored
2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
8 assorted baby bell peppers, halved and seeded
1/2 cup olive oil, divided
Kosher salt and freshly ground pepper
One 15-ounce can cannellini beans, drained and rinsed
Juice and zest of 1 lemon
2 tablespoons chopped fresh parsley
1 1/2 teaspoons balsamic vinegar
3 ounces Parmesan cheese, shaved with a vegetable peeler
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and set aside.
Preheat a grill to medium-high. Place the radicchio, fennel wedges and bell peppers in a large bowl; drizzle with 1/4 cup olive oil. Season with salt and pepper. Grill vegetables, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces. Transfer to a serving bowl.
Add the cooked pasta, cannellini beans, the remaining 1/4 cup olive oil, lemon juice and zest, parsley, balsamic vinegar, 1/4 teaspoon salt and pepper to taste. Toss to combine. Add the Parmesan shavings and fennel fronds and toss again gently. Serve immediately or refrigerate, covered, up to 6 hours. Bring to room temperature before serving.
Per serving: 304 calories (37 percent from fat ), 13 grams fat (3 grams sat. fat ), 37 grams carbohydrates, 13 grams protein, 467 mg sodium, 8 mg chol., 6 grams fiber
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