Lunch · Italian · 10 min
Pasta Integrale con Fagioli Bianchi, Radicchio e Prosciutto
- Calories
- 595
- Protein
- 37g
- Carbs
- 67g
- Fat
- 17g
Ingredients
- 38.0 g Pasta, whole-wheat, dry
- 64.4 g Beans, white, mature seeds, raw (rehydrated/cooked)
- 39.6 g PROSCIUTTO HAM
- 35.1 g Radicchio, raw
- 7.9 g Oil, olive, extra virgin
Method
- 01Bring a large pot of salted water to a rolling boil. Add the whole-wheat pasta and cook until al dente, about 8-10 minutes.
- 02While the pasta cooks, heat half the olive oil in a wide skillet over medium heat. Add the sliced radicchio and sauté until just wilted and the edges begin to caramelize, about 3 minutes.
- 03Stir in the cooked white beans and a splash of pasta water to create a light emulsion. Toss in the torn prosciutto and cook for another minute until the fat just begins to render and become translucent.
- 04Drain the pasta, reserving a small amount of starchy water, and toss directly into the skillet with the beans and radicchio.
- 05Finish with the remaining olive oil, a heavy crack of black pepper, and a squeeze of lemon juice if desired. Toss vigorously over medium heat until the pasta is coated in a glossy, light sauce. Serve immediately in a warm bowl.
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.
