Description
A delightful vegetarian penne pasta dish featuring dandelion greens and ricotta cheese, perfect for a quick meal.
Ingredients
Scale
- 1 bunch (about 200g) dandelion leaves, clean and no pesticides used
- 2 cloves garlic, minced
- 8 oz (about 225g) penne pasta
- 1/2 cup (about 120g) ricotta cheese
- 1 1/2 tsp salt, divided
- 1/2 tsp ground pepper
- 2 TBS (about 30ml) olive oil
- 1/4 cup (about 30g) Parmesan cheese
- Red pepper flakes, to taste (optional)
Instructions
- Boil Pasta & Dandelion: Start by boiling a large pot of water. Add your penne pasta and dandelion greens. Boil until the pasta is al dente, but be cautious not to overboil the greens to avoid sogginess.
- Drain & Save Water: After cooking, drain the pasta and dandelion greens using a colander. Remember to save some of the pasta water; this will help keep your dish creamy.
- Sauté with Ingredients: In a large saucepan, heat a splash of olive oil over medium heat. Add the minced garlic and red pepper flakes. Cook until the garlic is fragrant and golden, ensuring you do not burn it.
- Add Pasta & Ricotta: Gently fold in your drained pasta and dandelion greens with the garlic mixture. Then add the ricotta cheese. Stir well until all ingredients are mixed together and creamy. If the mixture feels too thick, drizzle in a little reserved pasta water to achieve the desired creaminess.
- Season & Serve: Sprinkle the dish with salt, ground pepper, and a touch of lemon zest for added freshness. Stir once more, and ensure that the flavors are balanced, taking care not to add too much salt.
Notes
- Storage Tips: Store leftover pasta in an airtight container in the fridge for up to 3 days. For best results, separate the pasta and sauce to maintain texture.
- Expert Tips: If dandelion greens taste too bitter, a quick boil of about 2-3 minutes can help reduce that sharpness before sautéing. If the pasta clumps together after cooking, stir occasionally during cooking and reserve some pasta water to loosen it up. If the ricotta does not blend smoothly, add warm pasta water gradually while stirring. For optimal texture, cook your penne for only 1-2 minutes less than the package instructions to prevent mushiness.
- Reheating Instructions: To reheat, gently warm on the stovetop over low heat, adding a splash of water or olive oil if needed to loosen the mixture.
- Serving Suggestions: Pair this dish with a light white wine for refreshing contrast. Serve alongside a mixed greens salad and top with extra Parmesan and a drizzle of olive oil before serving.
- Recipe Variations: You can add crushed red pepper flakes for a spicier kick or incorporate sun-dried tomatoes for extra flavor. To make this dish dairy-free, replace ricotta with a vegan cream cheese alternative.
- Ingredient Notes: Choose dandelion greens that are vibrant, firm, and free from wilting or browning. If fresh dandelion greens are hard to find, check local farmers’ markets.
Nutrition
- Serving Size: 1 serving