For best results, choose bright-coloured radishes that feel firm when gently squeezed and with green and crisp leaves. Bow ties may be replaced with any other short cut pasta.
200 g | farfalle (bow-tie), or other short pasta | 3 cups | |
1 tbsp | olive oil | 15 mL | |
1/2 | onions, finely chopped | 100 g | |
12 | radishes | 180 g | |
60 g | feta cheese, light, crumbled | ||
3 tbsp | pasta cooking water | 45 mL | |
2 1/2 tbsp | Parmesan cheese, grated | 8 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
A mandolin will make slicing the radishes easier.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (210 g)
Amount % Daily Value |
Calories 260 |
Fat 6 g 9 % |
Saturated
2 g
10 % |
Cholesterol 10 mg |
Sodium 470 mg 19 % |
Carbohydrate 41 g 14 % |
Fibre 3 g 12 % |
Sugars 3 g |
Net Carbs 38 g |
Protein 10 g |
Vitamin A 2 % |
Vitamin C 12 % |
Calcium 9 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | 1 |