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Linguine With Red Cabbage

Food.and.Wine1's picture
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
Ingredients
  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)
  Linguine 1 Pound
  Salt To Taste
  Freshly ground pepper To Taste
  Greek feta cheese 4 Ounce, crumbled (1 Cup)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Servings: 
8

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