WHOLE WHEAT FETTUCINE WITH DANDELION GREENS, GOAT CHEESE, AND ROASTED GARLIC
Roasting garlic makes it sweet, mild, and creamy. Arugula, or other bitter greens, can be substituted for the dandelion greens.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Remove several outer layers of skin from garlic head, leaving a thin layer of skin attached. With a serrated knife, cut off top 1/2 inch of garlic head. Season with salt and pepper, wrap in foil, and put in a small baking dish. Bake until completely soft, about 1 1/2 hours. When garlic is cool enough to handle, squeeze pulp out onto a cutting board; smash to a puree with the side of a knife.
- Bring stock and garlic to a boil in a large saute pan over high heat. Reduce heat to medium, and simmer for 5 minutes. Add dandelion greens; add salt and pepper to taste. Cook, tossing, until greens are slightly wilted, about 3 minutes. Add goat cheese, and cook, stirring, until cheese is melted and liquid is creamy, about 3 minutes.
- While dandelion greens are cooking, cook fettuccine in a large pot of rapidly boiling salted water until al dente, according to package directions. Drain in a colander.
- Add pasta and parsley to saute pan. Toss over low heat until heated through; season with salt and pepper, if necessary. Serve immediately.
Nutrition Facts : Calories 349 g
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Olivia Cuthbertson
cuthbertson_olivia1@gmail.comOverall, I thought this recipe was pretty good. I would make it again, but I would make a few changes.
Fantu Hailu
hailu@hotmail.comThis dish was a bit too bland for my taste.
Amar rafiq
amarr@hotmail.frI'm not sure I would make this dish again. It was just okay.
christine bowman
bowmanchristine89@aol.comThis is a delicious and healthy recipe that I will definitely be making again.
Norman Stahl
norman45@yahoo.comI would recommend serving this dish with a side of crusty bread.
Ntando Dingi
d.ntando@yahoo.comThis recipe is a great way to use up leftover goat cheese.
Theonne Raihven Guevara
theonne.r85@hotmail.comI thought the roasted garlic was a bit too strong. Next time, I'll roast it for less time.
Ishfaq Ahmad
ishfaq.ahmad@yahoo.comThis is a great recipe for a special occasion meal.
Dylan Dalziel
dylan.dalziel87@hotmail.frI really enjoyed the combination of flavors in this dish. The dandelion greens, goat cheese, and roasted garlic all worked together perfectly.
Joe W
jw@aol.comThis recipe is a great way to get your kids to eat their vegetables.
Salome Mshana
s@yahoo.comI would recommend adding a bit of lemon juice to the dish to brighten up the flavors.
Rao Raj
rrao@aol.comThis is a great recipe for a quick and easy weeknight meal.
Bini Ayele
ayele46@gmail.comI'm not a huge fan of dandelion greens, but I thought they worked well in this dish.
SugarPlum
sugarplum@gmail.comThis recipe was easy to follow and the results were delicious. I'll definitely be making it again.
SUMON 777
7-s28@aol.comI found that the goat cheese was a bit overpowering. Next time, I'll use less of it.
Aditya Dhar
dharaditya@gmail.comThe roasted garlic added a lovely depth of flavor to the dish.
Tamanna Akter
akter@yahoo.comThis recipe is a great way to use up dandelion greens from your garden.
Zacky Rabbani
z81@yahoo.comI was pleasantly surprised by how well the dandelion greens worked in this dish. They added a unique flavor that I really enjoyed.
Bandu Priyankara
p.bandu@gmail.comThis recipe was a delight! The dandelion greens added a slightly bitter flavor that complemented the creamy goat cheese and roasted garlic perfectly. The whole wheat fettuccine was a nice touch, giving the dish a wholesome feel.