Guest guest Posted June 15, 2000 Report Share Posted June 15, 2000 * Exported from MasterCook * Pasta from Pescia Recipe By :Simply Vegetarian - Sue Spitler Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 small new potatoes (1 lb) -- unpeeled 3 cups thinly sliced cabbage 1 1/2 cups halved Brussels sprouts 2 medium carrots -- diagonally sliced 1 teaspoon minced garlic 1/2 teaspoon dried sage 1/3 cup vegetable broth 1/3 cup shredded Parmesan cheese 1 tablespoon minced parsely salt and pepper, to taste 8 ounces rigatoni, or ziti -- cooked, warm Cook potatoes in 2 inches simmering water until tender, about 10 minutes; drain. Heat cabbage, Brussels sprouts, carrots, garlic, sage, and broth to boiling 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 on serving platter and toss. Description: " To save preparation time, use cabbage slaw mix to replace the sliced cabbage in the recipe. " - - - - - - - - - - - - - - - - - - - Per serving: 58 Calories (kcal); 2g Total Fat; (33% calories from fat); 3g Protein; 6g Carbohydrate; 5mg Cholesterol; 261mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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