Lemony Roasted Radishes and Anchovy over Mini Penne
The penne may be small, but the flavor certainly isn’t! The roasted radishes, garlic, and anchovy in our mini penne recipe create a delicious combination, with just a bit of lemon juice at the end to brighten up the dish.
Lemony Roasted Radishes and Anchovy over Mini Penne
Total Time 30 minutes
Servings 4 Servings
Calories 259 kcal
Ingredients
- 12 oz. radishes halved or quartered depending on size
- 1 Tbsp. vegetable oil
- 4 oz. mini penne
- 3 Tbsp. extra virgin olive oil
- 4 tsp./16 each depending on size anchovy fillets or use paste
- 2 tsp. grated garlic
- ¼ cup/4 oz. lemon juice
- ½ cup/½ oz. chopped parsley
Instructions
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Preheat oven to 400ºF. Toss radishes with the vegetable oil, salt and pepper. Roast for about 20 minutes, turning once part of the way through, until softened and starting to brown. Reserve.
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Bring a large pot of salted water to a boil. Cook the mini penne according to package directions. Drain and reserve.
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Heat a sauté pan over medium heat. Add the olive oil, anchovies, and garlic. Use a wooden spoon and press the anchovies to create a paste along with the garlic. Continue to cook until the garlic is aromatic and starting to brown (about 30 seconds). Toss in the radishes, penne, and lemon juice. Toss to combine.
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Stir in the parsley and divide between 4 bowls.
Recipe Notes
An exclusive PastaFits.org recipe.
