Lunch · Italian · 10 min
Pasta Integrale con Fagioli Bianchi, Pomodorina e Radicchio
- Calories
- 524
- Protein
- 41g
- Carbs
- 67g
- Fat
- 13g
Ingredients
- 59.2 g whole wheat pasta
- 1 tsp extra virgin olive oil
- 0.25 tsp black pepper
- 0.25 tsp salt
- 88.7 g prosciutto
- 100 g canned white beans
- 5 g garlic
- 15 g radicchio
Method
- 01Bring a pot of salted water to a rolling boil. Add 45.6 g whole wheat pasta and cook until al dente, about 8-9 minutes.
- 02While pasta cooks, heat 1 teaspoon olive oil in a skillet over medium heat. Add 96.5 g chopped prosciutto and render until crisp and golden.
- 03Add 5 g minced garlic and sauté for 30 seconds until fragrant.
- 04Stir in 43.2 g drained white beans and 2 tablespoons reserved pasta cooking water, simmering briefly to form a light pan sauce.
- 05Drain cooked pasta, fold into the skillet along with most of the 15 g shredded radicchio, tossing until slightly wilted and well coated.
- 06Season with freshly cracked black pepper, transfer to a plate, and garnish with remaining raw shredded radicchio for fresh crunch.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
