Oyster Mushroom, Pistachio, and Radicchio ZENB Spaghetti

Discover a new favorite in this Oyster Mushroom, Pistachio, and Radicchio ZENB Spaghetti recipe, a dish that’s as stunning as it is satisfying. Earthy mushrooms, peppery radicchio, and nutty pistachios come together in perfect harmony with al dente ZENB Spaghetti. Quick enough for a weeknight dinner yet elegant enough for entertaining, this recipe brings bold, sophisticated flavors to your table in just 30 minutes.

• 8 ounces ZENB Spaghetti, uncooked
• 2 teaspoons olive oil
• 8 ounces oyster mushrooms, stems removed, torn into large bite-size pieces
• 1 small shallot, thinly sliced
• 3 cups radicchio, stems removed and cut into 2-inch pieces
• 2 tablespoons chopped fresh basil
• 2 tablespoons toasted pistachios, chopped

INSTRUCTIONS

Cook ZENB Pasta as directed on package. Reserve 1/4 cup of pasta cooking water; drain.

Heat oil in large skillet on medium-high heat. Add mushrooms; cook for 5-7 minutes, until golden-brown. Add shallots; cook for 1-2 minutes, until tender. Stir in radicchio; cook for 1-2 minutes, until tender.

Stir in pasta and reserved pasta water; cook 1-2 minutes, until sauce thickens. Top with basil and pistachios before serving.