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Tagliatelle with Prosciutto & Radicchio

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound pasta, fettuccine
or tagliatelle
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6 ½ ounces prosciutto
or turkey bacon
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1 tablespoon canola oil
butter flavored
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1 tablespoon olive oil, extra-virgin
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6 tablespoons basil
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1 large radicchio
head, shredded
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1 x salt and black pepper
to taste
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3 tablespoons asiago cheese
shavings
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Ingredients

Amount Measure Ingredient Features
453.6 g pasta, fettuccine
or tagliatelle
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187.9 ml/g prosciutto
or turkey bacon
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15 ml canola oil
butter flavored
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15 ml olive oil, extra-virgin
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9E+1 ml basil
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1 large radicchio
head, shredded
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1 x salt and black pepper
to taste
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45 ml asiago cheese
shavings
* Camera

Directions

PASTA POT - cook pasta until al dente. Drain well. Toss with butter flavored canola.

LARGE SKILLET or WOK - Fry prosciutto or bacon until crisp; add a little olive oil, as needed, to prevent sticking.

Option #1: Combine the herb(s), radicchio, cheese, pepper and meat in a serving bowl and toss. Add hot "buttered" pasta and toss. Distribute servings to heated bowls. Top with cheese.

Option #2: Push meat aside in the wok or skillet and stir fry radicchio and herbs for about 3 minutes, until just wilted and the cranberry color darkens. Add the pasta to the wok. Toss. Salt and pepper to taste. Transfer to a heated serving bowl. Top with cheese: some shavings, some grated.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 47615% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 28g 28%
Dietary Fiber 4g 16%
Sugars g
Protein 30g
Vitamin A 8% Vitamin C 2%
Calcium 4% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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