Orecchiette with Potatoes and Radishes

Recipe from Cooking Light

More From Cooking Light

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Orecchiette with Potatoes and Radishes Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy