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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.
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|Extra virgin olive oil||10 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Red onions||2 Medium, very thinly sliced|
|Garlic||4 Clove (20 gm), minced|
|Red cabbage||2 Pound, thinly sliced (8 Cups)|
|Freshly ground pepper||To Taste|
|Greek feta cheese||4 Ounce, crumbled (1 Cup)|
Calories 421 Calories from Fat 192
% Daily Value*
Total Fat 21 g33.1%
Saturated Fat 2.8 g14%
Trans Fat 0 g
Cholesterol 21.7 mg
Sodium 267.2 mg11.1%
Total Carbohydrates 45 g15.1%
Dietary Fiber 4.7 g19%
Sugars 8.3 g
Protein 11 g22.9%
Vitamin A 27.3% Vitamin C 113.8%
Calcium 10.9% Iron 12.1%
*Based on a 2000 Calorie diet
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.