Staying Stylish in Suburbia

Foodie Friday-Pasta with Pancetta & Dandelion Greens

Friday, May 17, 2013

I'm always on the lookout for fresh seasonal fare. So you can imagine my delight when I ran across these wild edibles in the produce isle of our grocery store. Dandelion greens are here today and gone tomorrow. You have to catch them in the springtime when they're still tender enough to savor without tasting too bitter. They're also packed full of goodness. High in calcium, rich in iron and loaded with antioxidants. Not to mention quite tasty! If you live out in the country you can harvest them yourself and if not check your local market. But don't wait long or they'll be gone.


I decided to make a pasta dish using the greens...


6 tablespoons olive oil
6-8 garlic cloves, crushed or minced
2 cups diced pancetta
2 cups mushrooms (whatever kind you like)
Big bundle of dandelion greens
Grated Parmesan cheese to taste
1/2 lemon squeezed for juice (optional)
Salt and pepper to taste

Boil pasta to your liking
Saute garlic, pancetta, mushrooms and dandelion greens in olive oil 
Drain pasta and combine sauteed ingredients
Add lemon juice (optional), Parmesan cheese and salt and pepper to taste
Toss and enjoy!


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