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
[email protected]Overall, I thought this recipe was pretty good. I would make it again, but I would make a few changes.
Fantu Hailu
[email protected]This dish was a bit too bland for my taste.
Amar rafiq
[email protected]I'm not sure I would make this dish again. It was just okay.
christine bowman
[email protected]This is a delicious and healthy recipe that I will definitely be making again.
Norman Stahl
[email protected]I would recommend serving this dish with a side of crusty bread.
Ntando Dingi
[email protected]This recipe is a great way to use up leftover goat cheese.
Theonne Raihven Guevara
[email protected]I thought the roasted garlic was a bit too strong. Next time, I'll roast it for less time.
Ishfaq Ahmad
[email protected]This is a great recipe for a special occasion meal.
Dylan Dalziel
[email protected]I really enjoyed the combination of flavors in this dish. The dandelion greens, goat cheese, and roasted garlic all worked together perfectly.
Joe W
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Salome Mshana
[email protected]I would recommend adding a bit of lemon juice to the dish to brighten up the flavors.
Rao Raj
[email protected]This is a great recipe for a quick and easy weeknight meal.
Bini Ayele
[email protected]I'm not a huge fan of dandelion greens, but I thought they worked well in this dish.
SugarPlum
[email protected]This recipe was easy to follow and the results were delicious. I'll definitely be making it again.
SUMON 777
[email protected]I found that the goat cheese was a bit overpowering. Next time, I'll use less of it.
Aditya Dhar
[email protected]The roasted garlic added a lovely depth of flavor to the dish.
Tamanna Akter
[email protected]This recipe is a great way to use up dandelion greens from your garden.
Zacky Rabbani
[email protected]I was pleasantly surprised by how well the dandelion greens worked in this dish. They added a unique flavor that I really enjoyed.
Bandu Priyankara
[email protected]This 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.