Recipe courtesy of Michele Urvater

Pasta, Garlic and Savoy Cabbage Threads

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  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 2 servings
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Ingredients

12 ounces perciatelli or spaghetti

1/3 cup olive oil

1 teaspoon or more of garlic paste

1 pound savoy cabbage, thinly sliced

1/2 teaspoon red pepper flakes

3/4 cup chicken broth

1 cup ricotta cheese

1 cup grated parmesan cheese

1/4 cup chopped italian parsley

Directions

  1. Bring salted water to a boil and cook pasta for 10 minutes or until al dente or according to package directions. Meanwhile heat oil in a large skillet. Add garlic paste, cabbage, and red pepper and saute for a moment to coat the cabbage. Add the broth. Cover and simmer until vegetables are tender, about 10 minutes. While this is cooking whisk ricotta and Parmesan cheese together Drain pasta, reserving some of cooking liquid to whisk into ricotta cheese mixture to loosen it. Add cooked cabbage, and cheeses to pasta and toss. Garnish with parsley.