Pasta from Pescia Recipe

Pasta from Pescia Recipe

4 servings

Ingredients:

3 cups thinly sliced cabbage

8 small new potatoes, cooked, halved

1 1/2 cups halved Brussels sprouts

2 medium carrots, diagonally sliced

2 cloves garlic, minced

1/2 teaspoon dried sage leaves

1/3 cup reduced-sodium vegetable broth

2 tablespoons grated parmesan cheese

Salt and pepper, to taste

8 ounces rigatoni or ziti, cooked, warm

Method:

Heat cabbage, potatoes, Brussels sprouts, carrots, garlic, sage and broth to boiling in large skillet. Reduce heat and simmer, covered, until cabbage is wilted, about 5 minutes. Cook, uncovered, until liquid is gone and cabbage is lightly browned, about 5 minutes. Stir in cheese, season to taste with salt and pepper. Toss with pasta.

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