Radish-Top Pasta Recipe
Recipe By Serious Eats
I'm one of those people who buys root vegetables with the leaves intact with the intent to cook them up as kind of a "Freebie. " But most of the time i forget about the greens for a couple of days, and then by the time i get around to using them, they've all but shriveled up. Recipes like this super-quick radish-top pasta from clotilde dusoulier's new book, the french market cookbook, however, encourage me to change my ways.
4.6
23 Rating -
Rate
Vegdiet
20minstotal
20m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Radish-Top Pasta Recipe
- 1 bunch Leaves from radishes, turnips, or beets
- 4 ounce Dried short pasta, such as fusilli or orecchiette
- As required Olive oil for cooking
- 1.50 Medium shallots, finely diced
- 1 Garlic Cloves, Minced
- As required Freshly grated nutmeg
- As required Fine sea salt
- As required Extra virgin olive oil
- As required Freshly ground black pepper
- As required Aged parmesan or pecorino cheese, shaved with a vegetable peeler
Nutrition
value
value
284
calories per serving
2 g Fat15 g Protein93 g Carbs7 g FiberOther
Current Totals
- Fat2g
- Protein15g
- Carbs93g
- Fiber7g
MacroNutrients
- Carbs93g
- Protein15g
- Fiber7g
Fats
- Fat2g
Vitamins & Minerals
- Calcium103mg
- Iron2mg
- Vitamin A2mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B963mcg
- Vitamin B120mcg
- Vitamin C35mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium95mg
- Manganese2mg
- Phosphorus267mg
- Selenium< 1mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats