Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1998

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Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash radishes and green tops thoroughly. Cut radishes into thin slices to equal 1/2 cup; chop radish tops to equal 1/3 cup.

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  • 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.

Nutrition Facts

197 calories; calories from fat 21%; fat 4.6g; saturated fat 0.9g; mono fat 2.7g; poly fat 0.5g; protein 6.4g; carbohydrates 33g; fiber 2.5g; cholesterol 1mg; iron 2.2mg; sodium 279mg; calcium 45mg.
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