Whole Wheat Fettucine with Dandelion Greens, Goat Cheese, and Roasted Garlic
Roasting garlic makes it sweet, mild, and creamy. Arugula, or other bitter greens, can be substituted for the dandelion greens.
- 1 large head garlic
- Salt and freshly ground black pepper
- 2 cups homemade chicken stock, or low-sodium canned chicken broth, skimmed of fat
- 1 1/2 pounds dandelion greens or arugula, tough stems discarded, cut into 2-inch pieces
- 3 ounces soft, fresh goat cheese, preferably low-fat
- 8 ounces whole-wheat fettuccine
- 3 tablespoons chopped fresh flat-leaf parsley
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.