Pasta with Radishes and Lemony Breadcrumbs
I love the crisp, peppery bite of a raw radish, and I honestly never thought to cook them. It turns out they completely transform when cooked, becoming sweeter and a bit earthier. I also don’t like to forget about the often tossed radish greens, which are the most nutritious part of the radish. This simple dish uses an entire bunch of radishes, combining cooked radishes and the radish greens with pasta.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons Butter, Divided Use
- ½ cups Panko Breadcrumbs
- ½ Lemon, Zested And Juiced, Divided Use
- 1 Tablespoon Salt And Pepper, to taste
- 1 whole Olive Oil
- 6 ounces, weight Large Bunch Of Radishes
- 2 cloves Pasta (I Used Whole Wheat Farfalle)
- 1 pinch Garlic, Thinly Sliced