Mushroom and Radicchio Spaghetti

mushroom-radicchio-spaghetti
Photo by Danny Kim
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 561 calories
    • Fat 21 g
    • Sat Fat 7 g
    • Cholesterol 33 mg
    • Sodium 785 mg
    • Protein 21 g
    • Carbohydrate 71 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 185 mg

Cook the spaghetti according to the package directions; drain and return it to the pot.

Meanwhile, heat the oil in a large skillet over high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until browned, 5 to 7 minutes.

Add the mushrooms, radicchio, fontina, mustard, and ¼ teaspoon each salt and pepper to the pasta and toss to combine.

Ingredients

  1. Check 3/4 pound spaghetti
  2. Check 3 teaspoons olive oil
  3. Check 8 ounces button mushrooms, halved
  4. Check kosher salt and black pepper
  5. Check 1 head radicchio, torn
  6. Check 4 ounces fontina, grated (about 1 cup)
  7. Check 2 tablespoons Dijon mustard
  8. Check chopped fresh chives, for serving

Directions

  1. Cook the spaghetti according to the package directions; drain and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until browned, 5 to 7 minutes.
  3. Add the mushrooms, radicchio, fontina, mustard, and ¼ teaspoon each salt and pepper to the pasta and toss to combine.
  4. Serve topped with the chives.