Winter Greens and Mushroom Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 ounces angel hair pasta |
1/4 cup olive oil, divided |
8 ounces cremini mushrooms, sliced |
1 leek, white and light green parts only, chopped |
1 large garlic clove, minced |
1 bunch dandelion greens, stems removed and chopped in thirds |
4 ounces radicchio, roughly chopped |
1 teaspoon kosher salt |
1/2 cup low-fat or whole-milk ricotta cheese |
about 1/4 cup toasted plain croutons, crushed |
1/3 cup flat-leaf parsley leaves |
Directions:
1. Cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
2. Heat 2 tbsp. oil in a large frying pan over high heat. Add mushrooms and cook until browned, about 5 minutes. Stir in leek and garlic and cook until fragrant, about 1 minute. Add greens, radicchio, and salt and cook until just warm, about 1 minute (add a bit of water if pan starts to scorch).
3. Toss pasta, vegetables, and reserved pasta water together. Top with dollops of ricotta, croutons, a drizzle of remaining 2 tbsp. oil, and parsley.
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