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Winter Greens and Mushroom Pasta

Serves 4

Total Time
20 mins

Winter Greens and Mushroom Pasta

Photo: Yuhnee Kim; Styling: Karen Shinto
 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
Step 1

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

Step 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).

Step 3

Toss pasta, vegetables, and reserved pasta water together. Top with dollops of ricotta, croutons, a drizzle of remaining 2 tbsp. oil, and parsley.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 416Calories from Fat 38
% Daily Value *
Total Fat 18g28%

Saturated Fat 3.7g19%
Cholesterol 9.6mg4%
Sodium 639mg27%
Total Carbohydrate 53g18%

Dietary Fiber 6g24%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.