If you saw my earlier post on social media, you already heard that I am out of produce! As a vegan, this is so not cool. So, until my delivery comes, I decided to use dandelion greens foraged from my yard. A note of caution here, my mom is a gardener and knows what is toxic and isn’t. Also, I don’t use any pesticide in my yard, so it is safe to wash and eat. (See my video below for more on that)
A few years ago, I came across this recipe in a Fabio Viviani cookbook. This recipe is inspired by his, but I made mine super lemony and veganized it. Use what you have! I used a lemon sea salt, but regular is fine. I used dandelion greens from my yard but use kale or no green at all if you hate greens. You could also substitute the spaghetti for any other pasta. Also, watch the salt on this one. I used a low sodium vegetable broth and rinsed the capers a few times. If you don’t do this, then you might not want to add the additional salt. Or maybe you love salt; hey I don’t know your life!
I hope you enjoy this! It’s one of my favorites and super easy to make.
Note: I feel the need to put a disclaimer on everything I make here. I struggle with measuring stuff, so sometimes you may need to adjust your measurements if you make this. Italians and Argentines do not measure! So….you get what you get.
· 1 large lemon, washed and sliced to make about 7 slices
· 1 medium lemon, zested and juiced (you need about 1 ½ Tbp of lemon juice and 2 tsp of rind)
· ¼ cup of flour
· 1 ½ Tbp of parsley chopped (I used a mix of curly and flat-leaf Italian)
· ½ cup of capers, rinsed and drained
· 1 ½ Tbp of olive oil (I infused mine with Italian spices overnight, you could totally skip this is you want.)
· 1 lb of spaghetti
· 1 2/3 cups of vegetable broth
· 2 garlic cloves, minced
· 1 lb of well-washed dandelion greens
· 1 tsp of lemon sea salt (I found this at a Homegoods and I live for it, but its optional!)
· 1 ½ Tbp of vegan butter (I used the tub kind)
· Salt and pepper, to taste
· Vegan parmesan cheese, to serve
1. Dip the lemon slices in the flour until coated.
2. Over medium high heat, heat olive oil in a large skillet then add the lemon slices and the garlic. Let cook for a few minutes until browned on both sides of the lemon. You should have little brown bits left over.
3. Add in the vegetable broth and release all the little brown bits. Add in the capers and lower the heat to medium-low to allow the sauce to thicken. Cook for about 10 minutes, stirring occasionally. You want the sauce to thicken up but not boil over, so watch the heat on your stovetop burner.
4. Meanwhile, cook the pasta in a large pot of salted boiling water. Cook till a little over al dente. Use tongs to grab the pasta and set aside in a large colander.
5. To your lemon skillet, add in the lemon juice and lemon sea salt if using. Stir it up. Cook for another few minutes.
6. Bring your stock pot water back to a boil. I just use the same water; I think it adds flavor to the greens. Sometimes I do the reverse too. I cook the greens first, save the water and cook the pasta. Add in the greens and cook till wilted through, about 4 minutes or so. Then drain right on top of your pasta in the colander.
7. The final step to making your lemon sauce is to add in the butter, lemon zest and parsley. Let the butter melt and thicken up a bit, cooking another minute or two. Season with salt and pepper to taste.
8. Dump the pasta and greens mixture back in the stock pot and add the entire lemon mixture to the pot. Stir until the entire mixture is coated with sauce.
9. Serve with parmesan cheese on top!
Note: I don’t take the lemon pits out, so yes, they are present in the dish. The same goes for the lemon rind. You can take out the lemon pits before you fry and flour, but hey, people can take the pits out. If you want to remove the rind just before serving you could do that also, but this is an Italian household…so…you get what you get!! And you’ll love it.
I served this with a lovely onion-rosemary bread I baked yesterday and fresh vegan butter that I made.