Dandelion Pasta

Rita~'s Note:

Dandelion are a diuretic as parsley is So eat this food sparingly. They are good sources of magnesium, calcium, potassium, and Vitamins A and C. You can store buy or pick your own. Choosing tender leaves in the spring or fall, before the plant has set a flower bud. Pick nice healthy leaves that has been grown in organic soil. No insecticides, herbicides and chemical fertilizers.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 6 cloves garlic
• 8 ounces sliced mushrooms
• 1/4 cup olive oil
• 14 ounces vegetable broth or 14 ounces chicken broth
• 3 cups dandelion greens, cooked gently
• black pepper
• 1 lb pasta, cooked
• 1 teaspoon fresh thyme
• romano cheese

Directions:

1. Saute garlic in oil until golden, remove garlic set aside.
2. Add mushrooms adding more oil if needed sautee for 5 minutes add broth, dandelions, thyme and black pepper to taste.
3. Toss with the pasta, garlic and sprinkle with the lots of cheese.

Reviews

[Kaarin]

Delicious broth! Really does take a lot of the bitter out of the greens. The only change I made was to use part bacon grease for the olive oil. This is a versatile recipe; I'll probably make this with chard or spinach next time. (I used to like dandelion greens more than I do now!) Good recipe-thanks~