The bright colors and seasonal produce packed into this quick-fix dish are a sure sign that it’s practically singing with springtime flavor — and the fact that the word “spring” is baked into the recipe title doesn’t hurt either. Food Network Magazine’s Pasta Primavera with Beets, Radishes and Radicchio (primavera means “spring” in Italian) comes together simply and in a hurry thanks to one key timesaving shortcut: precooked beets. When you’re shopping the grocery store, look for vacuum-packed cooked beets; using these instead of buying raw beets (then roasting and peeling them at home), will shave at least an hour off of dinnertime prep.
When it comes to the sauce for this satisfying pasta, simple is best. Sweet red onions and garlic form the flavor base, while the vinegar-laced beets, peppery radishes and crunchy radicchio combine to create an over-the-top mash-up of tastes and textures. For a welcome pop of green as well as a fragrant finish, toss the pasta with chopped basil, plus ricotta salata for an indulgent bite.