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Fresh Pasta with Abyssinian Cabbage Dried Tomato Chilli Pine Nuts and Sheep s Cheese Recipe
|Olive oil||3 Tablespoon|
|Red onion||1 , halved and thinly sliced|
|Garlic||2 Clove (10 gm), sliced|
|Red chili||1 , halved and thinly sliced|
|Sun dried tomatoes||2 Tablespoon, thinly sliced|
|Pine nuts||1 Tablespoon, toasted|
|Tagliolini/Thin pasta||9 Ounce (250 Gram)|
Calories 562 Calories from Fat 194
% Daily Value*
Total Fat 22 g33.5%
Saturated Fat 3 g14.8%
Trans Fat 0 g
Cholesterol 90 mg
Sodium 248.3 mg10.3%
Total Carbohydrates 78 g25.9%
Dietary Fiber 2.4 g9.8%
Sugars 10.3 g
Protein 16 g32.6%
Vitamin A 2.4% Vitamin C 20.9%
Calcium 5.8% Iron 15.9%
*Based on a 2000 Calorie diet
1) In a wide pan, heat the olive oil.
2)Add in the onion, garlic and chili. Sauté over a medium heat for 1 minute.
3) After that, put inthe cabbage leaves, tomatoes and pine nuts. Stir fry and cook for 2 to 3 minutes longer till the cabbage softens. Sprinkle a little salt and pepper to season.
4) Simultaneously, boil water in a large saucepan and cook the pasta for 2 to 3 minutes until it becomes a bit tender. Once cooked, drain the water.
5) To the cooked pasta, add the vegetables and some cheese. Toss to mix them all.
6)Serve the pasta in warmed bowl with a sprinkling of cheese over each bowl.