Pasta never gets old. But the go-to recipes, like primavera and carbonara, can get a little stale. This recipe makes things interesting with red cabbage, good ol’ butter, sweet pepper, and an unexpected touch of soy sauce. It also uses whole-wheat farfalle (bow-tie pasta), adding a more playful presentation.

13 Ingredients

  • 10 ounces whole-wheat farfalle
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup chopped red cabbage
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • Salt
  • Pepper
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • Grated Parmesan cheese
  • Cherry tomatoes


<ol> <li>Prepare pasta according to package directions.</li> <li>Meanwhile, heat a pan over medium-high heat and add olive oil, butter, cabbage, onion, and pepper. Season with salt and pepper.</li> <li>Cook for a few minutes until onion begins to look transparent. Add garlic, sauté for a minute, and add soy sauce and water. Stir and cook until cabbage is&nbsp;al dente.</li> <li>When cooked, drain pasta. Return to empty pot and add cabbage mixture.&nbsp;Season with more salt and pepper if needed.</li> <li>Serve topped with Parmesan and cherry tomatoes.</li></ol>

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