Simple Fettucine With Dandelion Greens

A bright, savory pasta that turns fresh dandelion greens into an easy weeknight meal

Serves 4–6

Ingredients:

• Kosher salt, to taste
• 1 pound fettuccine
• ¼ cup extra-virgin olive oil
• ¼ teaspoon crushed red-pepper flakes, plus more for serving
• 2 cloves of garlic, thinly sliced
• 12 cups coarsely chopped dandelion greens (about two 8-ounce bunches)
• ¾ cup finely grated parmesan cheese, plus more for serving
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest (optional)

How to Make Dandelion Greens With Fettuccine

1. Fill a large pot with water, season generously with kosher salt, and bring to a rolling boil. Add the fettuccine and cook until al dente according to package directions, stirring occasionally to prevent sticking.
2. While the pasta cooks, place a large skillet over medium heat. Add the olive oil, ¼ teaspoon crushed red-pepper flakes, and sliced garlic. Cook gently, stirring often, until the garlic is fragrant and just beginning to turn light golden, about 2 minutes. Do not let it brown deeply.
3. Add the chopped dandelion greens to the skillet along with a small pinch of salt. Use tongs to toss the greens in the oil and garlic until evenly coated. Cover the skillet and cook, tossing once or twice, until the greens are wilted and tender, about 2 minutes.
4. Before draining the pasta, carefully reserve 1 cup of the pasta cooking water. Drain the fettuccine and immediately transfer it to the skillet with the greens.
5. Add the ¾ cup finely grated parmesan cheese to the skillet. Toss the pasta and greens together, adding small splashes of the reserved cooking water as needed to loosen the mixture and create a light, silky coating on the noodles.
6. Stir in the fresh lemon juice and adjust seasoning with additional salt if needed. Remove from heat.
7. Serve immediately, topped with extra crushed red-pepper flakes, additional parmesan cheese, and a sprinkle of lemon zest if using.

Cooking Notes for Best Results

Choosing Dandelion Greens

Use young, tender dandelion greens for the mildest flavor. Mature leaves are more bitter but can still be used if balanced with enough cheese and lemon.

Balancing Bitterness

Dandelion greens have a naturally bitter edge. The parmesan adds saltiness and depth, while lemon juice brightens and softens the flavor. Adjust both slightly to suit your taste.

Food Safety Tip

If foraging dandelion greens, harvest from areas that have not been treated with herbicides or exposed to roadside contamination. Wash thoroughly in cold water before chopping and cooking.