Pasta Primavera with Beets, Radishes and Radicchio
Pasta Primavera with Beets, Radishes and Radicchio is a main course that serves 4. One portion of this dish contains about 17g of protein, 31g of fat, and a total of 677 calories. For $2.7 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. If you have kosher salt, olive oil, radishes, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. 104 people were glad they tried this recipe. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is spectacular. Similar recipes include Pasta Primavera with Beets, Beet Green and Radish Green Pesto Pasta with Roasted Beets and Radishes, and Spring Salad with Radishes & Beets.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 8-to-9-ounce package vacuum-packed cooked beets, sliced, juice reserved (about 1/4 cup juice)
1 cup fresh basil, roughly chopped
3 cloves garlic, thinly sliced
12 ounces gemelli or other corkscrew-shaped pasta
Kosher salt
1/2 cup extra-virgin olive oil
Freshly ground pepper
1/2 head radicchio, cored and thinly sliced
1 bunch radishes, trimmed and thinly sliced
1 red onion, halved and sliced
2 tablespoons red wine vinegar
1/2 cup coarsely grated ricotta salata cheese (about 2 ounces)
Equipment:
pot
whisk
bowl
frying pan
Cooking instruction summary:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, whisk 3 tablespoons olive oil, the vinegar and beet juice in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Add the beets, radishes and radicchio and toss well to coat. Set aside. Heat the remaining 5 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, garlic, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes; add to the beet mixture and toss to coat. Add the pasta, basil and 1/4 cup each ricotta salata and reserved cooking water to the beet mixture; season with salt and pepper. Toss well to coat, adding enough of the remaining cooking water to loosen. Top with the remaining ricotta salata. Photograph by David Malosh
Step by step:
1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
3. Meanwhile, whisk 3 tablespoons olive oil, the vinegar and beet juice in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
4. Add the beets, radishes and radicchio and toss well to coat. Set aside.
5. Heat the remaining 5 tablespoons olive oil in a large skillet over medium-high heat.
6. Add the red onion, garlic, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes; add to the beet mixture and toss to coat.
7. Add the pasta, basil and 1/4 cup each ricotta salata and reserved cooking water to the beet mixture; season with salt and pepper. Toss well to coat, adding enough of the remaining cooking water to loosen. Top with the remaining ricotta salata.
8. Photograph by David Malosh
Nutrition Information:
covered percent of daily need
