| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Perciatelli or spaghetti |
| 1/3 |
c |
Olive oil |
| 1 |
ts |
Or more of garlic paste |
| 1 |
lb |
Savoy cabbage; thinly sliced |
| 1/2 |
ts |
Red pepper flakes |
| 3/4 |
c |
Chicken broth |
| 1 |
c |
Ricotta cheese |
| 1 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Chopped Italian parsley |
INSTRUCTIONS
PASTA MONDAY TO FRIDAY SHOW PS6532
Bring salted water to a boil and cook pasta for 10 minutes or until al
dente or according to package directions. Meanwhile heat oil in a large
skillet. Add garlic paste, cabbage, and red pepper and saute for a moment
to coat the cabbage. Add the broth. Cover and simmer until vegetables are
tender, about 10 minutes. While this is cooking, whisk ricotta and Parmesan
cheese together.
Drain pasta, reserving some of cooking liquid to whisk into ricotta cheese
mixture to loosen it. Add cooked cabbage, and cheeses to pasta and toss.
Garnish with parsley.
Yield: 2 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998
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