4tsp./16 eachdepending on size anchovy fillets or use paste
¼cup/4 oz. lemon juice
½cup/½ oz. chopped parsley
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.
Stir in the parsley and divide between 4 bowls.
An exclusive PastaFits.org recipe.
Lemony Roasted Radishes and Anchovy over Mini Penne
Amount Per Serving
Calories 259Calories from Fat 135
% Daily Value*
Saturated Fat 2g13%
* Percent Daily Values are based on a 2000 calorie diet.