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Orecchiette with Mushrooms, Radicchio, and Gorgonzola
MARTHA STEWART14Ingredients
30Minutes
260Calories
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Ingredients
US|METRIC
6 SERVINGS
- coarse salt
- 1/2 lb. orecchiette (ear-shaped pasta or conchiglie, medium shells)
- 2 Tbsp. extra virgin olive oil (plus more for drizzling)
- 1 shallot (medium, minced, about 1/4 cup)
- 1/4 tsp. red pepper flakes
- 8 oz. mushrooms (assorted, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices)
- 1/4 cup dry white wine
- 1 Tbsp. fresh thyme leaves
- 3 Tbsp. flat-leaf parsley (coarsely chopped fresh)
- 1/4 tsp. grated lemon zest (finely)
- 3 Tbsp. fresh lemon juice (from about 1 lemon)
- 1/2 head radicchio (sliced crosswise into thin strips, about 2 cups)
- 2 oz. gorgonzola cheese (crumbled)
- freshly ground pepper (to taste)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium270mg11% |
| Potassium400mg11% |
| Protein9g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C20% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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