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Orecchiette with Potatoes and Radishes

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  2. Cook pasta according to package directions, omitting salt and fat; keep warm.

  3. 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.