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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (329g) Recipe makes 4 servings |
||
| Calories 580 | ||
| Calories from Fat 141 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 10.1g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 40mg | 1% | |
| Potassium 548mg | 15% | |
| Total Carbohydrate 92.3g | 30% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 4.6g | ||
| Protein 18.0g | 36% | |
Dandelion Pasta
By: ~Rita~
May 1, 2004
Dandelion are a diuretic as parsley is So eat this food sparingly. They are good sources of magnesium, calcium, potassium, and Vitamins A and C. You can store buy or pick your own. Choosing tender leaves in the spring or fall, before the plant has set a flower bud. Pick nice healthy leaves that has been grown in organic soil. No insecticides, herbicides and chemical fertilizers.
SERVES 4 -6
Ingredients
- 6 cloves garlic
- 8 ounces sliced mushrooms
- 1/4 cup olive oil
- 14 ounces vegetable broth or chicken broth
- 3 cups dandelion greens, cooked gently
- black pepper
- 1 lb pasta, cooked
- 1 teaspoon fresh thyme
- romano cheese
Directions
1
Saute garlic in oil until golden, remove garlic set aside.2
Add mushrooms adding more oil if needed sautee for 5 minutes add broth, dandelions, thyme and black pepper to taste.3
Toss with the pasta, garlic and sprinkle with the lots of cheese.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables > Mushrooms
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- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Preparation > Technique
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Kaarin
On May 16, 2005
Delicious broth! Really does take a lot of the bitter out of the greens. The only change I made was to use part bacon grease for the olive oil. This is a versatile recipe; I'll probably make this with chard or spinach next time. (I used to like dandelion greens more than I do now!) Good recipe-thanks~
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