Lemon Spaghetti with Romano Beans and Radicchio
Rinse and trim beans, cut into fine strips. Cook in salted water for about 5 minutes. Drain and rinse in cold water, drain well.
Rinse radicchio, cut into strips and spin dry. Peel and dice onion. Rinse and halve chile pepper, remove seeds and ribs and chop finely. Cook spaghetti in plenty of boiling salted water according to package instructions until al dente.
Heat olive oil in a nonstick skillet. Saute onion, beans, radicchio and chile pepper for about 2-3 minutes. Add lemon zest and season with salt and pepper. Drain spaghetti and combine with vegetables. Arrange on plates and serve.