Ingredients

4 servings

　　Salt

　　1/2 pound farfalle (bow-tie) pasta

　　3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan)

　　4 thin slices prosciutto di Parma

　　3 garlic cloves, chopped

　　3 heads Belgian endive, chopped

　　2 heads radicchio, shredded

　　3 cups arugula leaves, chopped

　　Freshly ground black pepper

　　1 cup chicken stock or broth

　　Zest of 1 lemon

　　1/4 cup chopped fresh flat-leaf parsley (a handful)

　　1/3 cup Parmigiano-Reggiano (a couple handfuls)

　　

Step 1

Heat a large pot of salted water to a boil, then add the pasta. Cook to al dente, or with a bite to it.

　　

Step 2

While the pasta cooks, prepare the greens: Heat a deep skillet over medium heat with the EVOO. Add the prosciutto in a single layer and fry until crisp and deep pink in color, a few minutes. Remove the prosciutto to a plate and let cool. Add the garlic next and sauté a minute or two. Raise the heat to medium high and add the endive. Toss and turn with tongs a minute or two, then add the radicchio and sear and toss for another two minutes. Add the arugula and toss again another minute. Season the tricolor greens (white, red, and green) with salt and pepper. Add the chicken stock to the pan and bring up to a boil.

　　

Step 3

Drain the pasta well and add it to the greens and broth. Add the lemon zest, parsley, and cheese and toss together 2 minutes. Transfer the pasta to a platter or individual plates. Break up the crisp prosciutto, snapping it into small pieces, and scatter it over the pasta for garnish.

　　Rachael Ray's 30-Minute Get Real Meals