A first course with winter flavors: Spaghetti with artichokes, radicchio and orange that smell wonderful.
I don’t give up pasta — I serve it a couple of times a week. It must be whole-grain, ancient wheat and organic. I don’t eat large amounts, about 60–70 g per person (roughly 2–2.5 oz) maximum. Then, with all the vegetables or legumes I toss in, you end up with a giant, very filling plate.
Today I had some pan-fried artichokes and Treviso radicchio; I sautéed the radicchio while the pasta cooked and here’s the tasty result.
I also recommend trying spaghetti with avocado or spaghetti with capers and lemon or even spaghetti with beluga lentils and Brussels sprouts.
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Some other recipes with spaghetti
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients — Spaghetti with Artichokes, Radicchio and Orange
- 8.5 oz spaghetti, organic (whole-grain, ancient wheat)
- 2 artichokes (pan-fried)
- 1 head Treviso red radicchio IGP (tardivo (late variety))
- 1 orange (juice and zest)
- 2 tablespoons breadcrumbs
- 1 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
Tools
- Pan
Preparation — Spaghetti with Artichokes, Radicchio and Orange
You can use other shapes of whole-grain pasta and cook them as indicated on the package.
Bring a pot of water to a boil with salt. In the meantime, wash and chop the Treviso radicchio and sauté it with 1 tablespoon of oil and a pinch of salt.
When the radicchio is cooked, add the already-cooked artichokes, cut into small wedges, to the pan. When the water boils, add the spaghetti and cook them according to the package instructions.
Drain the pasta, add it to the pan with the vegetables, add the juice of half an orange and grate in the orange zest. Adjust salt to taste.
Toast two tablespoons of breadcrumbs and add them to the spaghetti, tossing everything together.
Serve immediately while hot.
Tips and storage
If you have leftover spaghetti (which rarely happens), you can reheat them by adding a splash of water.
You can replace the vegetables or toss in some legumes; you’ll find many ideas on the blog.
