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Penne With Wilted Arugula, Radicchio, and Smoked Mozzarella

  • Prep Time: 25 min.
  • Cook Time: -
  • Serves: 6
Gourmet

Recipe Provided By: Epicurious.com

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Average (18 Ratings): 3.5 out of 5 stars

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All 3 Reviews

Ingredients

  1. 1 pound dried penne
  2. 5 tablespoons extra-virgin olive oil
  3. 1 teaspoon finely grated fresh lemon zest
  4. 2 cloves garlic, minced
  5. 6 ounces radicchio
  6. 6 cups arugula, trimmed
  7. 1 cup fresh basil
  8. 4 ounces smoked mozzarella, cut into 1/2-inch dice
  9. 2 tablespoons fresh lemon juice

Nutrition Info

Per Serving

  • Calories: 440 kcal
  • |
  • Carbohydrates: 58 g
  • |
  • Dietary Fiber: 3 g
  • |
  • Fat: 16 g
  • |
  • Protein: 15 g
  • |
  • Sugars: 3 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Cook pasta in a 6-quart pot of well-salted boiling water until al dente.
  2. While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Then thinly slice radicchio, arugula, and basil and add to dressing.
  3. Reserve 1/2 cup cooking water and drain pasta in a colander.
  4. Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt.
  5. Add mozzarella and lemon juice and toss well. Season with salt and pepper and serve warm.

Yield: 6 servings

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Average (18 Ratings): 3.5 out of 5 stars

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3 reviews

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  • Not too bad

    Daze - March 27, 2009 02:39:28 PM PST
    A good summer recipe and a decent side to chicken or red meat dishes.

    I recommend you up the spice quotient with some red pepper... that also helps the raddichio and arugula from being too overpowering. blanching the arugula is not a bad idea either.

    1 of 2 found this review helpful.

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  • Yuck!

    ljr1212 - March 30, 2009 12:07:17 PM PST
    I have to say, I was very excited to make this for my husband the other night. It was very disappointing, I thought it would have been a lot better, my husband felt the same way. Would not make it again.

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  • Penne pasta

    Kristisha - March 30, 2009 01:29:34 PM PST
    I wouldn\\\'t use Radicchio there. Just use regular fresh garlic and a bit of red pepper for strong taste. Otherwise radicchio overpowers and undermines all the other flavors.

    I can tell you that without having tried this recipe because i can mix up all flavors in my mind.
    Good luck whoever reads this.

    1 of 5 found this review helpful.

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