Pasta Primavera with Beets, Radishes and Radicchio
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 626
- Total Fat
- 30
- Saturated Fat
- 5
- Carbohydrates
- 74
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 14
- Cholesterol
- 7
- Sodium
- 649
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.