Linguine with sauted cabbage and lentils (pasta con cavolo

Yield: 6 servings

Measure Ingredient
½ cup Dried lentils; rinsed and sorted
3 cups Vegetable broth
2 \N Sprigs fresh thyme
1 \N Bay leaf
1 pounds Linguine
6 cups Savoy cabbage; shredded
2 tablespoons Extra virgin olive oil
3 \N Cloves garlic; minced
\N \N Red pepper flakes; to taste
\N \N Salt and pepper; to taste
\N \N Grated Parmesan cheese; optional

Place lentils in a pot with 2 cups of the vegetable broth, the thyme and the bay leaf. Bring to a boil, then reduce heat to low and simmer until lentils are soft but not falling apart, 20 to 25 minutes.

Bring a pot of salted water to boil and cook the linguine according to package directions.

While pasta is cooking, heat olive oil in a large skillet over medium heat.

Add garlic and chile and saut for 30 seconds, stirring constantly. Add cabbage and toss to combine. Add remaining vegetable broth, cover, and steam over medium-low heat for 5 to 7 minutes, until the cabbage is tender but not mushy.

Drain pasta and add to skillet. Add cooked lentils, discarding thyme stems and bay leaf. Toss well and season to taste with salt and pepper. Serve with Parmesan, if desired.

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life March 1999 Converted by MM_Buster v2.0l.

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