Search Blog Content

Thursday, July 26, 2012

Easy Linguine Recipe - Dandelion Feta Linguine


This is an easy pasta recipe to make that will wow your guests as you serve them linguine that is cooked al dente, with a common edible weed that adds a bit of a gourmet taste-- especially when topped with a generous portion of feta cheese! Dandelion greens, weeds that grow on lawns, are easy to fix, and you can make them as tasty as you wish-- it doesn't have to be a bitter, plain green, lying tasteless on a plate. These wild greens are definitely a powerhouse of antioxidants and a super nutritious food! So I got in the test kitchen and started experimenting with various ways to fix dandelions. The recipe below is our family's favorite dandelion green recipe. Enjoy!
Dandelion Feta Linguine Recipe
4 cups of cooked dandelion greens
1/2 lb. of bacon, cut in 1-inch pieces, fried to crisp
1 lb. linguine, cooked "Al dente"
1/2 cup feta cheese, crumbled
Salt & Pepper, to taste
Gather a plastic shopping bag full of dandelion greens, wash in kitchen sink filled with water, then cook in a large pot; drain well. Do not overcook greens. The quick and easy way to cook greens is noted below, following these instructions. Once drained, a shopping bag will equal about 4-cups cooked down dandelion greens. Cut-up bacon in 1-inch pieces, fry to crisp. In a large pot cook linguine according to package directions, drain well. Lightly mix bacon and greens together; add to cooked linguine and toss.
I buy feta cheese in a solid piece, and I slice off the cheese and then break that up in pieces to put on top of the linguine and greens. I prefer that, over buying feta that is crumbled. For me, it always seems that the crumbled feta is dryer than the feta I purchase in solid chunks.
Once you have added the feta, salt and pepper to taste.
Fixing the greens Greek style with the feta cheese was definitely a surprise treat!
The quick and easy way to cook dandelion greens is to cut greens in small pieces, place in large pot, pour hot boiling water over the top, gently stir and let sit until cooked. No need to even turn on the burner. Once greens are cooked, drain well, serve with a drizzle of olive oil or a pat of butter and dash of salt & pepper. You can also sprinkle a dash of hot red pepper flakes on top, or fix the way I've suggested in this recipe with bacon and feta cheese.
Need help adapting your favorite recipe to a healthier version? Go to Recipe Submission at ( ) and email it. Please include your full name, and what specifically you need help with. Your recipe will be evaluated, and suggestions on an adapted version will be emailed back to you
Have a writing question? Go to ( ) click on "Contact Me." Email me your question.
(c) Copyright - Virginia Brown Wright - All Rights Reserved Worldwide.
Article Source:

Article Source:

No comments:

Post a Comment