Farfalle (Bow Tie Pasta) with Radishes

23 Reviews
74% would make this recipe again

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.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 15 min
390 calories/serving

Ingredients

11 oz farfalle (bow-tie), or other short pasta 4 1/2 cups
1 1/2 tbsp olive oil 0.8 fl.oz
1 onions, finely chopped 7.1 oz
16 radishes 8.5 oz
2.9 oz feta cheese, light, crumbled
1/4 cup pasta cooking water 2.2 fl.oz
4 tbsp Parmesan cheese, grated 0.5 oz
1 pinch 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 (320 g)

Amount

% Daily Value

Calories

390

Fat

8 g

13 %

Saturated 2.9 g
+ Trans 0.1 g

15 %

Cholesterol

10 mg

Sodium

650 mg

27 %

Carbohydrate

63 g

21 %

Fibre

5 g

19 %

Sugars

4 g

Net Carbs

58 g

Protein

15 g

Vitamin A

3 %

Vitamin C

18 %

Calcium

13 %

Iron

9 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Selenium
Good source of  :
Fibre, Folacin, Magnesium, Zinc
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1
Meat and Alternatives ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

23 Reviews (22 with rating only) 74% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Main courses/Entrées | High Fibre | Halal | Kosher | Vegetarian

Top Reviews

View All Reviews
Marianne M.
february 28, 2017 | I would make this recipe again

Surprisingly tasty.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.