Orecchiette with Potatoes and Radishes

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 21%
  • Fat: 4.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.4g
  • Carbohydrate: 33g
  • Fiber: 2.5g
  • Cholesterol: 1mg
  • Iron: 2.2mg
  • Sodium: 279mg
  • Calcium: 45mg

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

Preparation

  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.
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