Spicy Pasta with Garlic, Dandelion Greens and Sausage

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Pasta with Dandelion Greens I like to end long weeks by finishing my weekly grocery shopping on Friday evenings. It might sound a little strange, but I do this when I know that I am too tired to do anything else, and I do find food shopping therapeutic.

Friday evenings, almost always assure you of a quiet grocery store, well since most others are doing their TGIF stuff, some of us (I know, you are thinking, I do not have a life, what can I say?) enjoy a Friday evening of food shopping therapy. Comming to think of it, if I could get a margarita to go, it would make my evening wind down really complete.

Actually, the point of all of this, is that this week, I came back to put together a quick and surprisingly good dinner, tossing together some fresh pasta, dandelion greens, garlic and asparagus, with some andouille sausage to seal the mix. It was really good, high octane and spicy with only the sausage and pasta being store bought. A bunch of the stuff can be varied to suit what you have around, but the fresh pasta and the bitter greens are essential.  Interestingly enough, pasta is very in, in India (no pun intended) these days and not surprisingly, the combination of olive oil, garlic and chili pepper flakes is a much loved winner.

Spicy Pasta with Garlic, Dandelion Greens and Sausage

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

A simple and very spicy pasta dish with spring offerings, olive oil, parmesan cheese and lime.

Ingredients

  • 1 pound of fresh angel hair pasta (I used the Buttoni Brand)
  • 1/3 cup extra virgin olive oil
  • 10 pods of garlic pressed
  • 1 tablespoon red chili flakes
  • 1 cup of loosely packed chopped dandelion greens
  • 3/4 cup chopped fresh asparagus
  • 1/2 cup chopped green garlic or chives
  • 1/2 cup diced spicy sausage (I used andouille)
  • 2 tablespoons freshly grated parmasan cheese
  • 1 lime, juiced

Instructions

  1. Prepare the pasta according to the directions on the package, until it is al dente and set aside.
  2. Heat the olive oil and add in the garlic and cook for about 2 minutes until the garlic is a delicate toffee color and your kitchen is fragrant and smells inviting.
  3. Add in the red chili flakes and stir well and mix in the dandelion greens and cook for about 1 minute.
  4. Add in the asparagus and cook for 2 minutes (my asparagus was very tender and fresh) and stir in the garlic greens and sausage and cook for another couple of minutes.
  5. Working with a firm hand mix in the pasta, working well to mix the ingredients, evenly.
  6. Spring with the parmesan and the lime juice and serve immediately.
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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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