Fettucini with Foraged Lamb’s Quarter

It’s hard to believe we have been on this homestead for almost 1 full year.  Time flies when you’re having fun!  This is our first spring season spent here so I get to experience nature’s surprises in many ways, especially when foraging.  It takes time getting to know the nooks and crannies of the land.  I was pleasantly surprised to find lamb’s quarter growing freely all over the beds.  This is the first time I have harvested this plant because we didn’t have it growing on our previous homestead.  Lamb’s quarter is a wonderful replacement for spinach in recipes…which works out well because my spinach starts fried in the greenhouse.  So I’ll take mother nature up on this gift that I probably couldn’t get rid of if I tried.  As always when foraging, make sure you know what you’re picking.  My absolute favorite book on the subject of foraging is called Midwest Foraging by Lisa M. Rose.

Fettucini with Foraged Lamb’s Quarter


-Pasta of choice

-2 c. lamb’s quarter leaves

-1 onion, diced (optional)

-1 Tbsp. fat of choice for sautéeing vegetable

For the Fettucini Sauce:

-4 Tbsp. butter

-4 Tbsp. flour

-2 c. milk

-1 c. parmesan cheese

Salt and pepper to taste


  1. Cook pasta according to the directions on package.  Strain.
  2. In a small saucepan begin the roux for the sauce by melting butter over low heat.  Stir flour into melted butter for a couple minutes to cook.  Add milk to the roux and whisk constantly over medium high heat until it just comes to a boil and magically thickens.  Add parmesan cheese.
  3. In a skillet sauté onion for a few minutes then add lamb’s quarter to wilt.  If you choose to forgo the onion then this step may be omitted and instead add lamb’s quarter directly to the hot pasta to wilt.
  4. To strained pasta, add the fettuccini sauce and the sautéed vegetables.  Salt and pepper to taste.


This is the kind of meal I love because it’s so frugal.  It fed my family of 10 for two meals.  I love when we sit to eat and I can mentally go through the list of ingredients from our land.  In this recipe it was the lamb’s quarter, butter, and milk!

Buon appetito!



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