Orecchiette with Potatoes and Radishes

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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