- Recipes Home
- Interest Groups
Linguine with Red Cabbage Recipe
A little bit of cheese can add a lot of flavor to a healthy recipe. Marcia Kiesel tops this linguine with a scattering of crumbled feta, which melts on the warm pasta to give the dish a creamy tang.
Picture Credit: John Kernick
Recipe By: Marcia Kiesel
Pairing Notes: Italy's Dolcetto grape—low in tannins and full of fruit—produces reds that pair well with lightly bitter vegetables.
For more recipes, please visit Foodandwine.com
|Extra virgin olive oil||1/4 Cup (16 tbs)|
|2 medium red onions, very thinly sliced|
|Garlic||4 Clove (5gm), minced|
|Red cabbage||2 Pound, thinly sliced|
|Ground pepper||1 To taste|
|Greek feta cheese||1 Cup (16 tbs), crumbled|
2. Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
3. Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.
One Serving 388 cal, 15 gm fat, 3.9 gm sat fat, 54 gm carb, 4.8 gm fiber.