Thursday, June 23, 2016

Friday Food: Caramelized Cabbage, Whole-Wheat Penne and Provolone

By: Joel Luedke

I've been craving pasta so I figured I might as well try to find something that is 'good' for you but still delicious.  This is the recipe we came up with and it looks pretty good to me.  Would be something that would be great to pair up with a piece of salmon or another favorite protein.  Enjoy.

-6 ounces uncooked whole-wheat penne
-3 tbsp olive oil
-2 garlic cloves, thinly sliced
-6 cups coarsely chopped green cabbage
-1/2 tsp kosher salt
-1/4 tsp freshly ground black pepper
-1 Fresno chile, thinly sliced
-2 tsp grated lemon rind
-3 ounces aged provolone cheese, shredded and divided (about 3/4 cup)
-1 tbsp fresh thyme leaves

-Bring a large saucepan filled with water to a boil.  Add pasta; cook 7 to 9 minutes or until al dente.  Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
-Heat a large skillet over medium heat.  Add oil; swirl to coat.  Add garlic to pan; saute 30 seconds or until beginning to brown.  Remove garlic from pan with a slotted spoon; set aside. Increase heat to medium-high.  Add cabbage to pan; cook 6 minutes or until browned and tender, stirring occasionally.  Stir in salt, black pepper, and chile; cook 2 minutes. Stir in pasta, reserved 1/4 cup pasta cooking liquid and reserved garlic.  Stir in rind and 1.5 ounces cheese.


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