Rigatoni w/Red Potatoes & Radicchio

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* Exported from MasterCook II *

 

Rigatoni w/Red Potatoes & Radicchio

 

Recipe By : Time-Life Fresh Ways w/Pasta

Serving Size : 6 Preparation Time :0:45

Categories : Lowfat Pasta

Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces rigatoni or medium shells

3 large unpeeled red potatoes (about 1/2 lb)

each cut into 8 pieces

4 tablespoons extra virgin olive oil

1/2 pound spinach, washed, stemmed, and squeezed

into a ball to remove excess water

2 cloves garlic -- finely chopped

1 small head radicchio, about 4 oz, torn into

1 1/2 " pieces

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

1/4 cup chopped fresh basil

2 bunches scallions, trimmed, cut into 1 " pieces

freshly ground black pepper

 

In a large, covered pot, bring 3 quarts of water and 1 1/2 tsp salt

to a boil; add the rigatoni to the boiling water. Start testing the

pasta after 13 mintues and cook it until it is al dente.

 

While the pasta is cooking, pour enough water into a saucepan to fill

it about 1 " deep. Add 1/2 tsp of salt and set a vegetable steamer in

the bottom of the pan. Bring the water to a boil. Add the potatoes,

cover the pot, and steam the potatoes until they are tender when

pierced with the tip of a thin knife - about 8 minutes. Transfer the

potatoes to a large bowl.

 

When the pasta is cooked, drain it and transfer it to the bowl with

the potatoes. Pour in 1 Tbsp of the oil and toss well to coat the

pasta and the potatoes.

 

Heat another Tbsp of the oil in a large heavy-bottomed skillet over

medium high heat. When it is hot, add the spinach and garlic, adn

saute them for 30 seconds, stirring constantly. Add the radicchio and

cook until the spinach has wilted - about 30 seconds more. Scrape the

contents of the skillet into the bowl containing the pasta and the

potatoes.

 

In a small bowl, whisk together the mustard and vinegar. Whisk in the

remaining 2 Tbsp of oil, then pour this mixture over the pasta. Add

the basil, scallions, and some pepper to the bowl, toss well to

combine, and serve.

 

 

 

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NOTES : Serves 6 as an appetizer

 

Editors Note: This dish may be served warm, at room temperature, or

chilled.