Pasta, Garlic And Savoy Cabbage Threads

Recipe Ingredients

12 oz	340g	Perciatelli or spaghetti
1/3 cup	78ml	Olive oil
1 teaspoon	5ml	Garlic paste - or more to taste
1 lb	454g / 16oz	Savoy cabbage - thinly sliced
1/2 teaspoon	2.5ml	Red pepper flakes
3/4 cup	177ml	Chicken broth
1 cup	146g / 5.1oz	Ricotta cheese
1 cup	146g / 5.1oz	Grated Parmesan cheese
1/4 cup	36g / 1.3oz	Chopped Italian parsley

Recipe Instructions

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.

This recipe yields 2 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6532 broadcast 03-15-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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