Winter Greens And Mushroom Pasta

• 6 ounces angel hair pasta
• 1/4 cup olive oil, divided
• 8 ounces cremini mushrooms, sliced
• 1 leek, white and light green parts only, chopped
• 1 large garlic clove, minced
• 1 bunch dandelion greens, stems removed and chopped in thirds
• 4 ounces radicchio, roughly chopped
• 1 teaspoon kosher salt
• 1/2 cup low-fat or whole-milk ricotta cheese
• About 1/4 cup toasted plain croutons, crushed
• 1/3 cup flat-leaf parsley leaves

1. Cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
2. Heat 2 tbsp. oil in a large frying pan over high heat. Add mushrooms and cook until browned, about 5 minutes. Stir in leek and garlic and cook until fragrant, about 1 minute. Add greens, radicchio, and salt and cook until just warm, about 1 minute (add a bit of water if pan starts to scorch).
3. Toss pasta, vegetables, and reserved pasta water together. Top with dollops of ricotta, croutons, a drizzle of remaining 2 tbsp. oil, and parsley.

pasta, olive oil, cremini mushrooms, only, garlic, dandelion, radicchio, kosher salt, lowfat, croutons, flatleaf parsley

Taken from www.myrecipes.com/recipe/winter-greens-mushroom-pasta (may not work)