Pasta Primavera with Beets, Radishes and Radicchio

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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
  • 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


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    This recipe is featured in:

    Healthy Every Week