Directions:
- Cook the linguine in a large pot of boiling salted water until al dente.
- Meanwhile, in a large skillet, heat the olive oil.
- Add the pancetta and cook over moderately high heat until crisp. Transfer the pancetta to a plate.
- Add the dandelion stems to the skillet and cook until crisp-tender, about 5 minutes. Add the garlic and cook until lightly browned, about 2 minutes.
- Drain the linguine. In a large warmed bowl, toss the pasta with the dandelion stems, lemon juice and a large pinch of crushed red pepper.
- Season with salt and serve; pass the Parmesan cheese alongside.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 420.4 Kcal (1760 kJ) | ||
| Calories from fat | 139.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.52g | 24% | |
|---|---|---|---|
| Cholesterol | 19.84mg | 7% | |
| Sodium | 455.55mg | 19% | |
| Potassium | 952.66mg | 20% | |
| Total Carbs | 61.56g | 21% | |
| Sugars | 3.53g | 14% | |
| Dietary Fiber | 12.5g | 50% | |
| Protein | 16.81g | 34% | |
| Vitamin C | 81.3mg | 136% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 8mg | 44% | |
| Calcium | 455.3mg | 46% | |
| Amount Per 100 g | |||
| Calories | 135.64 Kcal (568 kJ) | ||
| Calories from fat | 45.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 24% | |
|---|---|---|---|
| Cholesterol | 6.4mg | 7% | |
| Sodium | 146.99mg | 19% | |
| Potassium | 307.39mg | 20% | |
| Total Carbs | 19.86g | 21% | |
| Sugars | 1.14g | 14% | |
| Dietary Fiber | 4.03g | 50% | |
| Protein | 5.42g | 34% | |
| Vitamin C | 26.2mg | 136% | |
| Vitamin A | 0.7mg | 76% | |
| Iron | 2.6mg | 44% | |
| Calcium | 146.9mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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