Winter Greens and Mushroom Pasta

Winter Greens and Mushroom PastaRecipe
Photo: Yuhnee Kim; Styling: Karen Shinto
Serves 4


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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


Total: 20 Minutes

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.

Created date

December 2010

Nutritional Information

Calories 416
Caloriesfromfat 38 %
Protein 14 g
Fat 18 g
Satfat 3.7 g
Carbohydrate 53 g
Fiber 6 g
Sodium 639 mg
Cholesterol 9.6 mg