SPAGHETTI WITH ARTICHOKES, RADICCHIO, PEAS AND WHITE WINE (Spaghetti ai Carciofi, Radicchio, Piselli e Vino Bianco)

Perfect for a midweek supper, this dish is quick and easy to make and low-fat too. Radicchio is very popular in Italy, particularly in the north, where it grows mainly in the Veneto region. Prized for the rich red colour and slightly bitter flavour of its leaves, radicchio is also a rich source of vitamin K

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large frying pan over a medium heat. Add the onions and rosemary and fry gently for 10 minutes, stirring occasionally

Step 2

Add the artichokes, peas and radicchio, season with salt and pepper and fry for a further 5 minutes, stirring occasionally. Increase the heat, pour in the wine and cook for a further minute so that the alcohol can evaporate

Step 3

Meanwhile, cook the spaghetti in a large pan of boiling, salted water until al dente. Drain well and tip it back into the same pan. Pour over the vegetables and stir to combine for about 30 seconds

Step 4

Divide the pasta between 4 warmed serving plates and sprinkle over the Parmesan. Serve immediately