Pasta Primavera with Beets, Radishes and Radicchio
Serving size: 4 servings
Prep time: 20 mins
Cook time: 20 mins
Ingredients
- Kosher salt
- 12 ounces gemelli or other corkscrew-shaped pasta
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 8-to-9-ounce package vacuum-packed cooked beets, sliced, juice reserved (about 1/4 cup juice)
- Freshly ground pepper
- 1 bunch radishes, trimmed and thinly sliced
- 1/2 head radicchio, cored and thinly sliced
- 1 red onion, halved and sliced
- 3 cloves garlic, thinly sliced
- 1 cup fresh basil, roughly chopped
- 1/2 cup coarsely grated ricotta salata cheese (about 2 ounces)
Directions
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
Nutrition
Amount per serving
Serving size: 1 of 4 servings
Calories: 626
Total Fat: 30g
Saturated Fat: 5g
Cholesterol: 7mg
Sodium: 649mg
Total Carbohydrate: 74g
Dietary Fiber: 5g
Sugars: 8g
Protein: 14g