Dandelion Pasta

Name: Dandelion Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 6 cloves garlic; 8 ounces sliced mushrooms; 1/4 cup olive oil; 14 ounces vegetable broth or 14 ounces chicken broth; 3 cups dandelion greens, cooked gently; black pepper; 1 lb pasta, cooked; 1 teaspoon fresh thyme; romano cheese

Submitted by Rita1652

"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."

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Ready In:: 20mins
Ingredients:: 9
Serves:: 4-6

ingredients

6 cloves garlic
8 ounces sliced mushrooms
¹⁄₄ cup olive oil
14 ounces vegetable broth or 14 ounces chicken broth
3 cups dandelion greens, cooked gently
black pepper
1 lb pasta, cooked
1 teaspoon fresh thyme
romano cheese

directions

Saute garlic in oil until golden, remove garlic set aside.
Add mushrooms adding more oil if needed sautee for 5 minutes add broth, dandelions, thyme and black pepper to taste.
Toss with the pasta, garlic and sprinkle with the lots of cheese.

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Reviews

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~

Kaarin