Perennial Greens & Lemon Pasta
A light, garden-fresh pasta dish featuring tender dandelion greens (a perennial plant) and lemon zest, inspired by City Floral's perennial selection. This italian-inspired pasta (low-carb) ready in about 30 minutes pairs stemmed and chopped dandelion greens, spaghetti pasta, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, stemmed and chopped dandelion greens
- 8 oz spaghetti pasta
- 1 tsp lemon zest
- 2 cloves, minced garlic
- 2 tbsp extra-virgin olive oil
- 1/4 cup vegetable broth
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Add 2 cups chopped dandelion greens to the skillet and cook for 3-4 minutes until tender and bright green, stirring frequently. Stir in 1 tsp lemon zest, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper.
- Step 4: Add the drained spaghetti to the skillet along with 1/4 cup vegetable broth and 1/2 cup reserved pasta water. Toss for 2 minutes until the sauce coats the pasta, adding more pasta water if needed to achieve a glossy consistency.
- Step 5: Remove from heat and stir in 1/4 cup grated Parmesan cheese until melted. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Perennial Greens & Lemon Pasta take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Perennial Greens & Lemon Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti pasta from drying out.
Can I substitute ingredients in Perennial Greens & Lemon Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Perennial Greens & Lemon Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Perennial Greens & Lemon Pasta low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★☆☆
Okay for a quick meal. I've had better pasta dishes though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
