Pasta primavera with beets, radishes and radicchio
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pasta primavera with beetroot, radish and radicchio - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g of gemelli pasta (braided pasta) or other spiral pasta
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 230 - 260 gr. cooked beets, chopped, leave the juice (about 1/4 cup of juice)
- 1 bunch radish, thinly sliced
- 1/2 head radicchio, thinly sliced
- 1 red onion, chopped
- 3 cloves garlic, minced
- 1 cup basil, chopped
- 1/2 tbsp. coarsely grated hard ricotta salad cheese (about 60 gr.)
We recommend
Recipes with similar ingredients: fusilli spiral pasta, beet, radish, radicchio, ricotta cheese, basil
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain.
Combine 3 tablespoons olive oil, vinegar, and beetroot 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. 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 softens, about 4 minutes; add the beets and toss.
- Add the pasta, basil, and 1/4 cup each of ricotta and reserved pasta water to the beet mixture; season with salt and pepper. Toss thoroughly, adding additional pasta water if necessary. Garnish the pasta and vegetables with the remaining ricotta.
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