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.
- Wine Recommendation: The dandelion stems and classic Italian flavors-olive oil, garlic, Parmesan and pancetta-call for a fruity, tart, dry Italian white. The best choice: a Gavi, perhaps the 1995 Michele Chiarlo or the 1995 La Scolca Villa Scolca.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.48 Kcal (1777 kJ) | ||
| Calories from fat | 159.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.67g | 27% | |
|---|---|---|---|
| Cholesterol | 26.46mg | 9% | |
| Sodium | 377.62mg | 16% | |
| Potassium | 69.96mg | 1% | |
| Total Carbs | 54.87g | 18% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 13.35g | 27% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 382.76 Kcal (1603 kJ) | ||
| Calories from fat | 143.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.93g | 27% | |
|---|---|---|---|
| Cholesterol | 23.86mg | 9% | |
| Sodium | 340.51mg | 16% | |
| Potassium | 63.08mg | 1% | |
| Total Carbs | 49.48g | 18% | |
| Sugars | 1.52g | 7% | |
| Dietary Fiber | 4.13g | 18% | |
| Protein | 12.04g | 27% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 1.4mg | 9% | |
| Calcium | 37.6mg | 4% | |
* 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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