Orecchiette with Potatoes and Radishes

Orecchiette with Potatoes and Radishes
Orecchiette with Potatoes and Radishes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    (8-ounce) bunch radishes with tops

  • 8

    ounces uncooked orecchiette ("little ears" pasta)

  • 2

    tablespoons olive oil

  • 2

    garlic cloves minced

  • 1

    pound red potatoes cut into 1-inch cubes (about 3 cups)

  • 3/4

    cup vegetable broth

  • 2

    cups (1-inch) diagonally sliced asparagus

  • 1/2

    teaspoon salt

  • 2

    tablespoons (1/2 ounce) grated fresh Parmesan cheese

Directions

Wash radishes and green tops thoroughly. Cut radishes into thin slices to equal 1/2 cup; chop radish tops to equal 1/3 cup. Cook pasta according to package directions, omitting salt and fat; keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add radishes, radish tops, and garlic; sauté 5 minutes, stirring frequently. Add potatoes and broth; bring to a boil. Cover, reduce heat, and simmer 7 minutes or until potatoes are tender. Add asparagus; cook 3 minutes. Add salt. Combine potato mixture and pasta; toss well. Sprinkle with cheese. Serving Size: 1 cup

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