Farfalle (Bow Tie Pasta) with Radishes

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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.

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Ingredients

??? farfalle (bow-tie), or other short pasta ???
??? olive oil ???
??? onions, finely chopped ???
??? radishes ???
??? feta cheese, light, crumbled ???
??? pasta cooking water ???
??? Parmesan cheese, grated ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

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.

Method

  1. To save time, the pasta and the sauce are cooked at the same time. Start cooking the pasta.
  2. Meanwhile, prepare the sauce. Prepare the vegetables: Cut off the leaves from the radishes, remove the older leaves (they are bitter) and coarsely chop the younger ones. Slice the radishes into thin rounds. Finely chop the onion.
  3. Pour the oil into a pan, then add the onion and sauté 2-3 min until it is a little softened. Add the radish rounds and cook 2-3 min over low heat. Stir in the reserved radish leaves, crumbled feta cheese and the required amount of pasta cooking water. Keep warm over very low heat.
  4. Drain the pasta, then pour it into the pan. Mix well. Season with salt and pepper to taste, sprinkle with the parmesan cheese, then serve immediately.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

260

Fat

6 g

9 %

Saturated 2 g
+ Trans 0 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 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Selenium
Good source of  :
Manganese
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Phosphorus, Vitamin B6, Vitamin C, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables ½
Meat and Alternatives ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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  • use my large pan with the copper bottom
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