Pasta alle Verdure (Pasta with greens and cavolo nero cabbage)

Pasta alle Verdure (Pasta with greens and cavolo nero cabbage)
 
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by ritacooksitalia

 
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Ingredients

Ingredients
Method
 
  • 3 tbsp extra virgin olive oil
  • 4 cloves of garlic, peeled and crushed
  • 1 anchovy
  • chilli flakes
  • 100 g greens cabbage, stalks removed and finely chopped
  • 100 g cavolo nero cabbage, stalk removed and finely chopped
  • sea salt
  • 4 tbsp single cream
  • 320 g spaghetti
  • grated parmesan and pecorino cheese
Heat the oil in a large pan and add the garlic, anchovy, and chilli flakes. Fry for 5 minutes (low-medium heat).

Add the vegetables and season with salt. Lower the heat, cover and cook, stirring occasionally, for 10 minutes or until the vegetables are soft.

Add the cream, stir and cook for 3 - 4 minutes.

Cook the pasta in boiling salted water according to the packet instructions.

Drain the pasta thoroughly, add it to the vegetables sauce and mix well (add a tablespoon of pasta-cooking water if you need to loosen the sauce).

Serve immediately with grated Parmesan and pecorino cheese sprinkled on top.

Pasta alle Verdure (Pasta with greens and cavolo nero cabbage)

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This recipe was uploaded by ritacooksitalia

 
 
Today, I have tried to add my favourite cabbage leafs (greens and cavolo nero) to my pasta. The experiment has been quite successful and my family has enjoyed the sauce. In order to get a flavoursome sauce, you need not to be afraid of using plenty of oil, garlic and cream. Do not feel too guilty because at least you are eating one of your “five” a day... (source: ritacooksitalian.com)

Method


Heat the oil in a large pan and add the garlic, anchovy, and chilli flakes. Fry for 5 minutes (low-medium heat).

Add the vegetables and season with salt. Lower the heat, cover and cook, stirring occasionally, for 10 minutes or until the vegetables are soft.

Add the cream, stir and cook for 3 - 4 minutes.

Cook the pasta in boiling salted water according to the packet instructions.

Drain the pasta thoroughly, add it to the vegetables sauce and mix well (add a tablespoon of pasta-cooking water if you need to loosen the sauce).

Serve immediately with grated Parmesan and pecorino cheese sprinkled on top.
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