| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 12 | oz | Perciatelli or spaghetti |
| 1/3 | c | Olive oil |
| 1 | t | Or more of garlic paste |
| 1 | lb | Savoy cabbage, thinly sliced |
| 1/2 | t | 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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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 1545
Calories From Fat: 1072
Total Fat: 121.5g
Cholesterol: 164.3mg
Sodium: 3568.2mg
Potassium: 1425.9mg
Carbohydrates: 42g
Fiber: 12.7g
Sugar: 2.2g
Protein: 78.3g