Pasta from Pescia Recipe

Pasta from Pescia Recipe

4 servings



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


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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