Recipe: Spinach Linguine and Easter Egg Radishes

March 13, 2010 at 5:00 pm 2 comments

As you know, I encourage eating seasonally and supporting foods grown from local farms.

With winter winding down, the colors and foods of spring are becoming more prevalent at all farmers markets. Easter egg radishes are stepping out on the scene… and boy are these little beauties pleasing to the eye! I’ve always kept radishes at an arm’s length because aside from eating them as a snack food, I’ve never experimented using them in the kitchen…in an actual meal. I was finally able to bring a bunch home from the market and put their peppery flavor to the test. I think it’s pretty obvious how these radishes got their name.. 🙂

This is an easy way to introduce radishes (of any variety) on your dinner plate. They add a nice splash of red and their flavors weave very nicely with simple pasta.

Spinach Linguine and Easter Egg Radishes

(Serves 4 small dishes or 3 main course)

Dish Ingredients:

  • 3 small bunches of spinach linguine (or any pasta you have on hand)
  • 4-5 C chopped spinach
  • 3 C sliced cremini mushrooms
  • 1 C Easter egg radishes
  • 2 C cooked Canellini beans (or one 15 oz. can)
  • chopped fresh parsley
  • some olive oil

Dressing Ingredients:

  • 1/3 C lemon juice
  • 1/4 (scant) C olive oil
  • 1/4 C chopped fresh parsley
  • lemon zest
  • salt & pepper


  1. Before you begin to cook ingredients, whisk together all the dressing ingredients and place in the fridge so the flavors can set.
  2. Heat olive oil on a large pan on a medium/high setting (like a 5 or 6). Add garlic and sautee for about 2 minutes.. but don’t let garlic burn! ***Also, in congruence with heating the pan, bring a large pot of water to a boil for the pasta.***
  3. Add the radishes and let cook until semi-soft. Lower the heat to a 4 or 5.
  4. Add the mushrooms and cook with ingredients in pan until they are all tender. About 5 minutes.
  5. While mushrooms and radishes are getting nice and cozy in the pan, add your pasta to the water that has reached a rolling boil and cook accordingly. My linguine was ‘al dente’ after about 15 minutes. Once cooked, drain and set aside. It will be added to the mix soon so make sure it’s near the stove… where all the action is!
  6. Add the dressing, and beans. Mix until everything is well coated…
  7. Finally, add the spinach and linguine. I like adding both last because 1) I don’t like my spinach super wilty, I like it heated just enough so it has a small crunch still and 2) Since the linguine is already cooked at this point you just want to heat it up, not over cook it. Toss everything together. ***I like using some tongs because it makes this part easier!***                      
  8. Serve warm, and top with some extra chopped fresh parsley and extra lemon zest.

As said in Spanish: Buen Provecho! Enjoy! 🙂


Entry filed under: All.

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2 Comments Add your own

  • 1. Laura  |  March 15, 2010 at 2:42 pm

    OHMIGOD, I can’t wait to try this! I’ve never cooked with radishes before – I’m really looking forward to it!

    BTW, I’m a friend of Carla’s. Loving your recipes… you are so creative!


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Hello! My name is Alexandra.

This blog is a chronicle of living a healthy lifestyle through food and fitness! I'm a student, a gardener, an environmentalist, an athlete, and I love to cook and eat food that is locally grown. I love our planet so much, and I think it's important to treat it right so it can treat us right in return!

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