Linguine with Red Cabbage
|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)|
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.
One Serving 388 cal, 15 gm fat, 3.9 gm sat fat, 54 gm carb, 4.8 gm fiber.
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 mg7.2%
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