27 Jul RECIPE ALERT: Fettuccini with Wilted Radicchio, Arugula, and Spinach in Chicken Broth
Pasta Dishes will never go out of style; they have stood the test of time as affordable, delicious and easy meals. While pasta will always be a staple, it can grow tiresome and boring if not prepared properly and creatively.
It is important when preparing pasta to mix it up: explore different bases, spices and sauces to refresh and reinvigorate classic dishes. Fettuccini Alfredo, a comfort dish with universal appeal, is certainly delicious—but with loads of heavy cream, it can also weigh you down.
We reinvented this classic by creating a complex but lighter base that balances the dish and packs in nutritional value. Chicken broth acts as a unifying base for the dish instead of cream and helps lift a traditionally heavy recipe. The addition of wilted radicchio, arugula and spinach makes for a nutritional powerhouse with plenty of natural flavor.
Our Fettuccini is the perfect summer pasta dish to enjoy without reservations (in both senses of the word!).
1 tablespoon virgin olive oil
½ onion, sliced
1 head radicchio shredded
4 cups arugula, washed and stemmed
8 cups spinach, washed and stemmed
3 cups chicken stock
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon butter
1 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
1 pound fettuccine, cooked
1 tablespoon freshly
Heat the olive oil and sauté the onion and garlic until the mixture begins to caramelize. Add the radicchio, arugula and spinach and continue cooking until the greens are wilted. Add the stock and continue cooking at medium heat for about 8 minutes until the stock is reduced by half. Add salt and pepper and blend in the butter and sage. Toss the fettuccini with the vegetables. Divide into 4 bowl and garnish with freshly grated Parmigiano-Reggiano cheese to your liking.