Orecchiette with Potatoes and Radishes

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8 servings (serving size: 1 cup)


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1 (8-ounce) bunch radishes with tops
8 ounces uncooked orecchiette (
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


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.

Created date

April 1998

Nutritional Information

Calories 197
Caloriesfromfat 21 %
Fat 4.6 g
Satfat 0.9 g
Monofat 2.7 g
Polyfat 0.5 g
Protein 6.4 g
Carbohydrate 33 g
Fiber 2.5 g
Cholesterol 1 mg
Iron 2.2 mg
Sodium 279 mg
Calcium 45 mg