Spaghetti With Lemony Wild Greens

spaghetti with lemony wild greens

  Ingredients List:

  • 350g #5 spaghetti (bucatini)
  • 300g wild greens
  • 1/3 cup Greek extra virgin olive oil
  • 2 garlic cloves
  • 1/4 cup chopped parsley
  • 1/3 cup grated kefalotyri cheese
  • 1 lemon
  • Salt & pepper to taste


  1. In a large pot, cook spaghetti and greens to desired doneness
  2. In a large skillet, saute garlic in the olive oil on medium heat
  3. Once pasta and greens are done, add to skillet with garlic
  4. Add chopped parsley and about 1/2 cup starchy pasta water and saute for 1 more minute
  5. Remove from heat and stir in kefalotyri
  6. Serve immediately


Notes & Tips:
  • Makes 4 portions
  • Serve with Greek lettuce salad
  • Substitute dandelions for any leafy green of choice (amaranth, broccolini, kale, chard)
  • Substitute kefalotyri for any grated cheese of choice