Pasta with Radishes

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0% would make this recipe again

For best results, choose bright-coloured radishes that feel firm when gently squeezed and with green and crisp leaves.

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Preparation : 10 min Cooking : 15 min
340 calories/serving

Ingredients

150 g gluten free/wheat free penne, or other short pasta 2 cups
1 tbsp olive oil 15 mL
1/2 onions, finely chopped 100 g
8 radishes 120 g
40 g feta cheese, light, crumbled
2 tbsp pasta cooking water 30 mL
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

A mandolin will make slicing the radishes easier.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. To save time, the pasta and the sauce are cooked at the same time. Start cooking the pasta.
  2. Meanwhile, prepare the sauce. Prepare the vegetables: Cut off the leaves from the radishes, remove the older leaves (they are bitter) and coarsely chop the younger ones. Slice the radishes into thin rounds. Finely chop the onion.
  3. Pour the oil into a pan, then add the onion and sauté 2-3 min until a little softened. Add the radish rounds and cook 2-3 min over low heat. Stir in the reserved radish leaves, crumbled feta cheese and the required amount of pasta cooking water. Keep warm over very low heat.
  4. Drain the pasta, then pour it into the pan. Mix well. Season with salt and pepper to taste, sprinkle with the parmesan cheese, then serve immediately.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

340

Fat

9 g

13 %

Saturated 2.9 g
+ Trans 0.1 g

15 %

Cholesterol

10 mg

Sodium

490 mg

20 %

Carbohydrate

56 g

19 %

Fibre

3 g

14 %

Sugars

3 g

Net Carbs

53 g

Protein

8 g

Vitamin A

3 %

Vitamin C

18 %

Calcium

13 %

Iron

4 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Good source of  :
Manganese, Selenium
Source of  :
Calcium, Copper, Fibre, Folacin, Magnesium, Phosphorus, Potassium, Vitamin B6, Vitamin C, Vitamin E, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Meat and Alternatives ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Vegetables | Main courses/Entrées | Halal | Kosher | Vegetarian

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