20 min.
Preparation time
Gaps: no
Total: 20 min.
Servings
Serve: 6 persons
Weight Per Serving: 396g
Price Per Serving: 1.57$
447kcal
Nutrition
Calories: 447kcal
Protein: 13.9%
Fat: 32.97%
Carbs: 53.13%
Ingredients
- 1 bunch dandelion greens trimmed
- 0.5 cup olive oil extra virgin plus more for drizzling
- 0.5 pound feta cheese crumbled cubed
- 1 juice of lemon
- 1 cup kalamata olives pitted halved lengthwise
- 1 pound soup noodles
- 6 servings balck pepper freshly ground to taste
- 0.5 teaspoon pepper flakes red
- 6 servings salt plus more for pasta water to taste
Equipment
Directions
- Bring a large pot of water to a boil over high heat.
- Add a generous amount of salt. Cook the pasta until al dente according to package directions.
- Whisk ½ cup olive oil, lemon juice, lemon zest, red-pepper flakes with a pinch of salt in large bowl.
- Drain the pasta and add it to this mixture, stirring to coat the pasta well. Taste for seasoning. Set aside.
- Lay the dandelion greens out onto a large serving platter or bowl. Top them with the still warm pasta and stir to combine.
- Let the salad cool completely, then top with the the olives, feta cheese, a drizzle of olive oil, and a few grinds of black pepper.
Nutrition Facts
Properties
Nutrition Score
14.564782526182%
Flavonoids
Nutrients percent of daily need