Pasta from Pescia

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* Exported from MasterCook *

 

Pasta from Pescia

 

Recipe By :Phyllis Magida and Sue Spitler - Skinny Vegetarian Entrees

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups cabbage -- thinly sliced

1 1/2 cups Brussels sprouts -- halved

2 medium carrots -- diagonally sliced

2 cloves garlic -- minced

1/2 teaspoon sage

1/3 cup fat-free vegetable broth

8 small new potatoes -- unpeeled, cooked

2 tablespoons Parmesan cheese -- grated

1 tablespoon parsley -- minced

salt to taste

pepper to taste

8 ounces rigatoni or ziti -- cooked, warm

 

Heat cabbage, Brussels sprouts, carrots, garlic, sage, and vegetable broth to

boil in large skillet. Reduce heat and simmer, covered, until cabbage is

wilted, about 5 minutes. Add potatoes and cook, uncovered, until liquid is gone

and cabbage is lightly browned, about 5 minutes.

Stir cheese and parsley into vegetables; season to taste with salt and pepper.

Spoon mixture over pasta and toss.

 

Description:

" I have fond memories of this hearty dish from the Tuscany region of

Italy. Any root vegetable you enjoy can be used in this recipe. "

 

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Per serving: 253 Calories (kcal); 1g Total Fat; (4% calories from fat); 9g

Protein; 55g Carbohydrate; 2mg Cholesterol; 95mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0