Citrus Spaghetti With Shredded Radicchio |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Rachael Ray's Magazine. Ingredients:
salt |
1 lb spaghetti |
1/4 cup extra virgin olive oil |
2 shallots, thinly sliced |
2 garlic cloves (grated or finely chopped) |
2 carrots, grated |
1 zucchini (cut julienne-style or grated) |
pepper |
1 orange, juice and zest of |
1 lemon, juice and zest of |
2 tablespoons butter, cut into pieces |
1/3 cup flat leaf parsley, chopped |
1/3 cup fresh mint, chopped |
2 tablespoons fresh thyme, chopped |
1 small radicchio, cored and shredded |
Directions:
1. Bring a large pot of water to a boil and cook the pasta according to package directions. Drain.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add shallots and garlic and cook for 5 minutes. Add carrots and zucchini and cook for another 5 minutes. Season to taste with salt and pepper.
3. Stir in the orange and lemon juices and grated peels and heat through. Add the butter and stir until melted. Remove from the heat.
4. Add spaghetti, parsley, mint, and thyme, and toss to combine. Top with radicchio and serve.
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