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Winter Greens and Mushroom Pasta

Photo: Yuhnee Kim; Styling: Karen Shinto
Total time 20 mins
Yield Serves 4

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

Nutrition 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

How to Make It

  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.