Lemony Roasted Radishes and Anchovy over Mini Penne
Total Time30minutes
Servings4Servings
Calories259kcal
Ingredients
12oz.radisheshalved or quartered depending on size
1Tbsp.vegetable oil
4oz.mini penne
3Tbsp.extra virgin olive oil
4tsp./16 eachdepending on size anchovy fillets or use paste
2tsp.grated garlic
¼cup/4 oz. lemon juice
½cup/½ oz. chopped parsley
Instructions
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.
Bring a large pot of salted water to a boil. Cook the mini penne according to package directions. Drain and reserve.
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.