Orecchiette with Potatoes and Radishes

 

Ingredients

1 (8-ounce) bunch radishes with tops
8 ounces uncooked orecchiette ("little ears" pasta)
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

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.

Yield

8 servings (serving size: 1 cup)

Nutritional Information

CALORIES 197(21% from fat); FAT 4.6g (sat 0.9g,mono 2.7g,poly 0.5g); PROTEIN 6.4g; CHOLESTEROL 1mg; CALCIUM 45mg; SODIUM 279mg; FIBER 2.5g; IRON 2.2mg; CARBOHYDRATE 33g

Cooking Light, APRIL 1998