| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Dishes, Pasta | 2 | 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
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 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO FRIDAY SHOW PS6532 Posted to MC-Recipe Digest V1 #484 by 4paws@netrax.net (Shermeyer-Gail) on Feb 12, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 773
Calories From Fat: 536
Total Fat: 60.8g
Cholesterol: 82.1mg
Sodium: 1784.1mg
Potassium: 713mg
Carbohydrates: 21g
Fiber: 6.4g
Sugar: 1.1g
Protein: 39.1g