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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Another find from the Cooking with Amy food blog, this is a simple pasta dish that makes use of an often-overlooked vegetable - the radish. Even the greens are used, which adds to the nutrition and visual appeal of the finished product. I haven't tried it yet (I literally *just* came across it, and knew I had to share!), but will do so the next time I remember to buy radishes. ;) Prep time is estimated, and includes the cooking of the pasta; if you prepare your veggies while the pasta cooks, the recipe can come together pretty quickly. Ingredients:
1 -2 bunch radish, including greens (1 large bunch or 2 smaller bunches) |
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves, chopped |
8 ounces penne pasta |
1/4 cup parmesan cheese |
Directions:
1. Cook the pasta according to package directions, making sure to reserve a cup of the pasta water.
2. While pasta is cooking, chop the radishes and greens (you should have about a cup and half of radishes).
3. Heat the olive oil in a large pan. Saute the onions and garlic until translucent but not brown. Add the radishes and greens. Cook for about 5 minutes or until the radishes begin to soften and the greens wilt.
4. Toss the cooked, drained pasta with the vegetables and add a few tablespoons of the pasta cooking water to moisten, as needed. Drizzle on another tablespoon or so of olive oil. Add the parmesan cheese, salt and pepper to taste.
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