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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Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 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 | |
| Linguine | 1 pound | |
| Ground pepper | 1 To taste | |
| Greek feta cheese | 1 Cup (16 tbs), crumbled | |
| Salt | To Taste | |
Directions
1. In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
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.
NOTES
One Serving 388 cal, 15 gm fat, 3.9 gm sat fat, 54 gm carb, 4.8 gm fiber.
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.
NOTES
One Serving 388 cal, 15 gm fat, 3.9 gm sat fat, 54 gm carb, 4.8 gm fiber.
Chef
