PASTA WITH BRAISED RADICCHIO

1 tablespoon olive oil (extra-virgin preferred)

3 cloves garlic; slivered

1/4 teaspoon red pepper; crushed

2 oz. thinly sliced prosciutto; cut into 2 1/2-inch strips

2 large heads radicchio; cored & sliced

salt & freshly ground black pepper; to taste

1 (14 oz.) can low-sodium chicken broth; defatted

1 lb dried linguine or spaghetti

1/2 cup Parmesan cheese; grated

1. Bring a large pot of water to a boil for cooking pasta. Place a pasta-serving bowl and 4 individual pasta bowls in warm oven.

2. In a 12" non-stick skillet, heat oil over medium-low heat. Add garlic and crushed red pepper. Cook, stirring, until tender and fragrant but not brown, 30 to 60 seconds. Add prosciutto and cook, stirring, until lightly browned, 2 to 3 minutes. Add radicchio, increase heat to medium and cook, turning with tongs, until wilted, 4 to 5 minutes. Season with pepper.

3. Pour in broth and bring to a simmer. Reduce heat to low and simmer, uncovered, until radicchio is tender, about 10 minutes.

4. In the pot of boiling, salted water, cook pasta until al dente, 8 to 10 minutes. Drain and place in the warm serving bowl. Add sauce and 1/4 cup Parmesan cheese; toss to coat. Taste and adjust seasonings. Serve immediately, passing remaining 1/4 cup Parmesan separately.

Yields 4 servings

CALORIES: 575; PROTEIN: 25g; FAT: 13g; CARBS: 86g; FIBER: 0g; CHOL: 13mg; SODIUM: 775mg.

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