Reviews Add Rating & Review 13 Ratings 5 star values: 1 4 star values: 2 3 star values: 8 2 star values: 0 1 star values: 2
Back to Whole Wheat Fettucine with Dandelion Greens, Goat Cheese, and Roasted Garlic All Reviews for Whole Wheat Fettucine with Dandelion Greens, Goat Cheese, and Roasted Garlic - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Whole Wheat Fettucine with Dandelion Greens, Goat Cheese, and Roasted Garlic Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 large head garlic Salt and freshly ground black pepper 2 cups homemade chicken stock, or low-sodium canned chicken broth, skimmed of fat 1 1/2 pounds dandelion greens or arugula, tough stems discarded, cut into 2-inch pieces 3 ounces soft, fresh goat cheese, preferably low-fat 8 ounces whole-wheat fettuccine 3 tablespoons chopped fresh flat-leaf parsley
Gallery Whole Wheat Fettucine with Dandelion Greens, Goat Cheese, and Roasted Garlic
Recipe Summary Servings: 4
Gallery
Whole Wheat Fettucine with Dandelion Greens, Goat Cheese, and Roasted Garlic
Whole Wheat Fettucine with Dandelion Greens, Goat Cheese, and Roasted Garlic
Whole Wheat Fettucine with Dandelion Greens, Goat Cheese, and Roasted Garlic
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 large head garlic Salt and freshly ground black pepper 2 cups homemade chicken stock, or low-sodium canned chicken broth, skimmed of fat 1 1/2 pounds dandelion greens or arugula, tough stems discarded, cut into 2-inch pieces 3 ounces soft, fresh goat cheese, preferably low-fat 8 ounces whole-wheat fettuccine 3 tablespoons chopped fresh flat-leaf parsley
Directions
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.
Reviews
Add Rating & Review 13 Ratings 5 star values: 1 4 star values: 2 3 star values: 8 2 star values: 0 1 star values: 2
Reviews
Add Rating & Review 13 Ratings 5 star values: 1 4 star values: 2 3 star values: 8 2 star values: 0 1 star values: 2
Add Rating & Review
13 Ratings 5 star values: 1 4 star values: 2 3 star values: 8 2 star values: 0 1 star values: 2
13 Ratings 5 star values: 1 4 star values: 2 3 star values: 8 2 star values: 0 1 star values: 2
13 Ratings 5 star values: 1 4 star values: 2 3 star values: 8 2 star values: 0 1 star values: 2
5 star values: 1 4 star values: 2 3 star values: 8 2 star values: 0 1 star values: 2
All Reviews for Whole Wheat Fettucine with Dandelion Greens, Goat Cheese, and Roasted Garlic
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Whole Wheat Fettucine with Dandelion Greens, Goat Cheese, and Roasted Garlic
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
