Winter Greens and Mushroom Pasta

Photo: Yuhnee Kim; Styling: Karen Shinto

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 38%
  • Protein: 14g
  • Fat: 18g
  • Saturated fat: 3.7g
  • Carbohydrate: 53g
  • Fiber: 6g
  • Sodium: 639mg
  • Cholesterol: 9.6mg


  • 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


  1. 1. Cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
  2. 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. 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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