| | | | 1 |  | large head garlic | | | | | | Salt and freshly ground black pepper | | | | | 2 | | cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat | | | | | 1 1/2 | | pounds dandelion greensor arugula, tough stems discarded, cut into 2-inch pieces | | | | | 3 | | ounces soft, fresh goat cheese, preferably low-fat | | | | | 8 | | ounces whole-wheat fettuccine | | | | | 3 | | tablespoons chopped fresh flat-leaf parsley | | | | | 1. Heat oven to 350°. Remove several outer layers of skin from garlic head, leaving a thin layer of skin attached. With a serrated knife, cut off top 1/2 inch of garlic head. Season with salt and pepper, wrap in foil, and put in a small baking dish. Bake until completely soft, about 1 1/2 hours. When garlic is cool enough to handle, squeeze pulp out onto a cutting board; smash to a purée with the side of a knife. | | | | | 2. Bring stock and garlic to a boil in a large sauté pan over high heat. Reduce heat to medium, and simmer for 5 minutes. Add dandelion greens; add salt and pepper to taste. Cook, tossing, until greens are slightly wilted, about 3 minutes. Add goat cheese, and cook, stirring, until cheese is melted and liquid is creamy, about 3 minutes. | | | | | 3. While dandelion greens are cooking, cook fettuccine in a large pot of rapidly boiling salted water until al dente, according to package directions. Drain in a colander. | | | | | 4. Add pasta and parsley to sauté pan. Toss over low heat until heated through; season with salt and pepper, if necessary. Serve immediately. | | | | | | Per serving: 349 calories, 8 g fat, 11 mg cholesterol, 52 g carbohydrate, 283 mg sodium, 20 g protein, 7 g dietary fiber |
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