Creamy Radish Greens Pasta with Greek Yogurt

Total cooking time: 30 minutes


  • 1 cup dry pasta (I used quinoa, but you can go for the normal gluten-rich kind if you like!)

  • 1 bunch radish tops, sliced into ribbons

  • 4 radishes, sliced

  • Zest of one lemon

  • ¼-1/3 cup greek yogurt

  • Olive oil (for cooking)

  • Extra virgin olive oil (for finishing)

  • Sea salt & freshly cracked pepper, to taste

  • Cilantro or dill to taste

  • Parmesan, to taste



  1. With the Radishes still bunched, cut off the greens to separate the leaves from the roots, and rinse both separately.

  2. Start boiling the water for the pasta in a large pot.

  3. Heat a large pan and add a small amount of olive oil.

  4. Add pasta of your choice to boiling water.

  5. Add sliced radishes to pan and sauté with salt & pepper.

  6. Once radishes are slightly translucent, add radish tops and lemon zest to pan. Sauté until radish tops are wilted.

  7. Remove pasta whenever necessary & drain. Drizzle with EVOO and plenty of salt & pepper for flavor.

  8. Turn off the heat, and take the radishes off the burner to let them cool slightly before adding the greek yogurt. This is important because the yogurt can separate and split into curds and whey if the heat is too warm.

  9. Once the vegetables have cooled a bit, add the yogurt to the pan to create a sort of cream sauce.

  10. Plate your pasta and add the vegetable saute on top. Finish with freshly cracked pepper, cilantro or dill and Parmesan to taste.


 ** Vegan Option try without Greek Yogurt **



This is a real easy one, and one that I look forward to doing again. This simple meal is fresh, flavorful and filling.

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