Orecchiette with Potatoes and Radishes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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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