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🍽️ Whole grain spaghetti with creamy dandelion sauce

510 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat spaghetti
• salt
• 2 handfuls dandelion leaves (approx. 50 g)
• 2 garlic cloves
• 50 g pine nuts
• 4 tbsp olive oil
• Parmesan (to taste)

Instructions

1. 1. Bring a large pot of water to a boil.
2. 2. Add the whole grain spaghetti to the boiling salted water.
3. 3. Cook the pasta al dente (firm to the bite), as indicated on the package.
4. 4. Thoroughly wash the dandelion greens under running water.
5. 5. Remove woody stems and any dirty leaves.
6. 6. Tear the leaves into small pieces or chop them finely.
7. 7. Drain the spaghetti in a colander and let the water run off.
8. 8. Peel the garlic cloves.
9. 9. Mince the garlic very finely.
10. 10. Heat olive oil in a large frying pan.
11. 11. Add the minced garlic and pine nuts to the hot pan.
12. 12. Fry the mixture briefly until fragrant, but do not burn it.
13. 13. Add the prepared dandelion greens to the pan.
14. 14. Toss the dandelion greens briefly until they wilt.
15. 15. Add the drained spaghetti directly into the pan.
16. 16. Mix everything well so that the pasta is coated with the sauce.
17. 17. Season the dish with salt and black pepper to taste.
18. 18. Portion the pasta onto warm plates.
19. 19. Crumble Parmesan cheese over the top if desired.
20. 20. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 510
• Protein: 18 g · Fett/Fat: 20 g · Carbs: 62 g