Radicchio & Lemon Pasta with Crispy Shallots

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A simple pasta dish where radicchio's bitterness is balanced by caramelized shallots and bright lemon zest. This Italian pasta recipe, ready in about 35 minutes, pairs spaghetti, olive oil, and shallots for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 2 medium shallots, thinly sliced
• 1 head radicchio, thinly sliced
• 2 tbsp lemon juice
• 1/4 cup Parmesan cheese, grated
• 2 tbsp butter
• 1/4 cup pasta water, reserved

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil and cook 8 oz spaghetti until al dente, then drain, reserving 1/4 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 medium thinly sliced shallots and cook for 5-7 minutes until golden and crispy, then remove half for garnish and set aside.
3. Step 3: Add 1 head radicchio (thinly sliced) to the skillet with the remaining shallots and cook for 3-4 minutes until wilted and slightly tender. Stir in 2 tbsp fresh lemon juice and season with salt and pepper.
4. Step 4: Add the drained spaghetti to the skillet along with 1/4 cup reserved pasta water and 2 tbsp butter, tossing until the sauce coats the pasta. Stir in 1/4 cup grated Parmesan cheese until melted and creamy.