Best 6 Whole Wheat Fettucine With Dandelion Greens Goat Cheese And Roasted Garlic Recipes

WHOLE WHEAT FETTUCINE WITH DANDELION GREENS, GOAT CHEESE, AND ROASTED GARLIC

Steps:

• Heat oven to 350 degrees. Remove several outer layers of skin from garlic head, leaving a thin layer of skin attached. With a serrated knife, cut off top 1/2 inch of garlic head. Season with salt and pepper, wrap in foil, and put in a small baking dish. Bake until completely soft, about 1 1/2 hours. When garlic is cool enough to handle, squeeze pulp out onto a cutting board; smash to a puree with the side of a knife.
• Bring stock and garlic to a boil in a large saute pan over high heat. Reduce heat to medium, and simmer for 5 minutes. Add dandelion greens; add salt and pepper to taste. Cook, tossing, until greens are slightly wilted, about 3 minutes. Add goat cheese, and cook, stirring, until cheese is melted and liquid is creamy, about 3 minutes.
• While dandelion greens are cooking, cook fettuccine in a large pot of rapidly boiling salted water until al dente, according to package directions. Drain in a colander.
• Add pasta and parsley to saute pan. Toss over low heat until heated through; season with salt and pepper, if necessary. Serve immediately.

FETTUCCINE WITH SUMMER VEGETABLES AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil. Toss the tomato, squash, chives, lemon zest and 2 tablespoons olive oil in a large bowl. Season with salt. Sprinkle in half of the goat cheese. Add the pasta to the boiling water and cook as the label directs, adding the wax beans to the pot during the last 3 minutes of cooking. Reserve 1/4 cup of the cooking water, then drain the pasta and beans and add to the bowl with the vegetables. Drizzle with the reserved cooking water and the remaining 1 tablespoon olive oil and toss until the goat cheese begins to melt. Add the parmesan and toss. Divide among bowls and top with the remaining goat cheese.

PASTA WITH GRILLED SARDINES AND BITTER GREENS

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Heat oil and butter in a large, heavy, straight-sided skillet over medium-high heat. Add shallots and cook, stirring, until well browned, about 5 minutes. Reduce heat to low; continue to cook, stirring occasionally until very soft, about 5 minutes. Season with salt, pepper, and red-pepper flakes.
• Add dandelion greens and saute until just beginning to wilt, about 3 minutes. Add frisee and cook until wilted, about 5 minutes. Add chicken broth and bring to a simmer. Cook until greens are tender.
• Heat grill pan over medium-high heat and brush with oil. Drizzle sardines with lemon juice. Season sardines with salt and pepper. Cook 3 minutes per side and transfer to a cutting board. Fillet the sardines, discarding bones; set aside.
• Add pasta to boiling water until al dente, then drain, reserving some of the cooking water. Add pasta to the greens mixture and gently stir in lemon zest, parmesan, and sardine fillets. Season with salt and pepper. Stir in enough of the reserved cooking water to form a sauce. Serve immediately with additional lemon zest, cheese, and a drizzle of olive oil.

PASTA WITH CHANTERELLE MUSHROOMS

Steps:

• Bring a large pot of water to a boil. Add pasta and 1 tablespoon salt, and cook until al dente according to package directions. Drain.
• In a large saucepan over high heat, melt butter with olive oil. Add garlic and cook, stirring frequently, about 1 minute. Add chanterelles and season with salt and pepper. Cook over high heat until tender, about 2 to 3 minutes. Stir in parsley. Taste and adjust for seasoning. Add pasta, and toss to combine. Serve with grated Parmesan.

PASTA WITH GREENS, GOAT CHEESE AND RAISINS

Steps:

• Combine raisins and lemon juice in small bowl. Set aside.
• Heat 2 tablespoons oil in heavy large pot over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add garlic and sauté until fragrant, about 1 minute. Add Swiss chard, beet greens and raisin mixture. Cover and cook until greens wilt, about 5 minutes. Mix in ginger and lemon peel. Season greens to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to pot. Toss pasta with remaining 2 tablespoons olive oil. Add greens and goat cheese. Toss to combine. Season to taste with salt and pepper. Transfer pasta to large bowl and serve.

GARDEN GREENS AND GOAT CHEESE PASTA

Steps:

• Pull the tough stems away from the leaves of: 1 bunch of kale (lacinato, Red Russian, or Siberian)
• Put the stems into the compost bucket and wash the leaves in cool water. Drain. Cook the leaves until tender in boiling salted water. Remove from the water and let cool. Bring the water back to a boil and add: 1 pound whole-wheat spaghetti
• While the pasta is cooking, heat a heavy-bottomed skillet over medium-high heat and pour in: 2 tablespoons extra-virgin olive oil
• Stir in the greens and heat through. Move the greens from the center of the pan and add: 2 garlic cloves, finely chopped
• Allow to cook for a minute and stir into the greens. Taste for salt and add as needed. When the pasta is cooked, drain it in a colander, reserving some of the cooking liquid. Add the drained pasta to the greens with: 1/3 cup crumbled fresh goat cheese A pinch of dried chile flakes A drizzle of extra-virgin olive oil
• Stir the greens, pasta, and goat cheese together. The cheese will melt, making a creamy sauce. Add cooking water as needed to loosen. Taste for salt one last time before serving.