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Dandelion Greens Pasta


Dandelion Greens Pasta

The low sodium cheese and croutons help bring the sodium content of this recipe down from over 600 mg. per serving from the original recipe that I found in a popular magazine. Modifying recipes is both fun and healthy.

4 servings: 273 mg. of sodium per serving

6 ounces thin spaghetti pasta
2 Tablespoons healthy oil
8 ounces cremini mushrooms, sliced
1 leek, white and tender green parts, chopped
2 large cloves garlic, minced
4 cups dandelion greens, stems removed and chopped
1/2 teaspoon black pepper
1/2 teaspoon lemon pepper with garlic and onion *
1/4 teaspoon salt
4 ounces grated low sodium Swiss cheese
2/3 cup low sodium plain croutons*, crushed with a rolling pin

Prep. Instructions

1. Cook pasta according to package directions, without adding salt. Drain, saving 1/2 cup pasta water. Do not rinse.
2. Combine peppers and salt in a bowl.
3. Combine chopped leek and garlic in a separate bowl.
4. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil over medium low heat in a stockpot. Add mushrooms and cook until browned, about 5 minutes, stirring often. Stir in leek and garlic; cook for 2 more minutes, stirring often.

2. Add dandelion greens. Stir to combine. Add peppers and salt; stir to combine again. Cook, stirring constantly, for about 2 minutes, until dandelion greens begin to wilt.

3. Add pasta water. Stir to combine. Add cooked noodles. Bring mixture to a soft boil; turn down heat and cook until noodles have absorbed the water, stirring often, about 5 minutes.

4. Sprinkle with grated cheese. Cover pot. Cook for 2 minutes, or until cheese melts.

5. Divide stir-fry evenly on four plates. Sprinkle with crushed croutons. Serve.

*You can make your own low sodium croutons by using the recipe for Croutons for Caesar Salad, and leaving out the spices. If you cannot find the French bread with a sodium content of 10 mg. per ounce, purchase the lowest sodium plain croutons you can find, and adjust the sodium content of this dish accordingly. - Copyright © 2023 Judy Reynolds