Penne with Radicchio & Olives

 

I’ve been a bit incognito recently with blogging.  And not because I haven’t been cooking but because I’m not thrilled with my new website.  Overall I am but there are still little things I haven’t been able to figure out how to do and it’s driving me nuts.  So I stay away from creating posts so I don’t have to think about it.  Plus I have a beautiful fun child to easily distract me.

This was an easy dish that is perfect for hot summer nights.  Even though it’s pasta the dish is light.  Radicchio has a slight bitter taste which went really well with the saltiness of the olives and feta.  I used a gluten free pasta and threw in some mushrooms and a few green beans for a little extra something.

Penne with Radicchio and Olives

  • – penne
  • – 3 cloves garlic, minced
  • – small onion, chopped
  • – head of radicchio, washed and coarsely torn
  • – 8 mushrooms, sliced
  • – handful green beans, chopped (I have a tool to french them so I used that)
  • – 1/4 cup castelvantro olives, roughly chopped
  • – feta cheese
  • – s&p
  • – 1/2 cup water
  • – 1 tablespoon Better Than Bouillon chicken base
  1. Cook penne according to box.
  2. In a large sauté pan heat up a bit of olive oil.  Once warm add the garlic and onion.  Cook until fragrant about 5 minutes.
  3. Add in the mushrooms and green beans.  Continue to cook 3 more minutes.
  4. Stir in water and chicken base to dissolve.  Bring to a simmer and add the radicchio.  Continue to cook until radicchio has wilted.  Season with s&p.
  5. Toss in pasta, olives, and feta.

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