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
Cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
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).
Toss pasta, vegetables, and reserved pasta water together. Top with dollops of ricotta, croutons, a drizzle of remaining 2 tbsp. oil, and parsley.
Servings Serves 4
Amount Per Serving
Calories416Calories from Fat 38
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.