Penne with Wilted Arugula, Radicchio, and Smoked MozzarellaRomulo Yanes
Active time: 25 min Start to finish: 25 min
Recipe information
Yield
Makes 6 servings
Ingredients
1 lb dried penne
5 tablespoons extra-virgin olive oil
1 teaspoon finely grated fresh lemon zest
2 garlic cloves, minced
1 (6-oz) head radicchio
9 oz arugula, trimmed (6 cups)
1 cup fresh basil
4 oz smoked mozzarella, cut into 1/2-inch dice
2 tablespoons fresh lemon juice
Preparation
Step 1
Cook pasta in a 6-quart pot of well-salted boiling water until al dente.
Step 2
While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Then thinly slice radicchio, arugula, and basil and add to dressing.
Step 3
Reserve 1/2 cup cooking water and drain pasta in a colander.
Step 4
Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt.
Step 5
Add mozzarella and lemon juice and toss well. Season with salt and pepper and serve warm.
