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.


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


  1. Prepare pasta according to package directions.
  2. Meanwhile, heat a pan over medium-high heat and add olive oil, butter, cabbage, onion, and pepper. Season with salt and pepper.
  3. 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 al dente.
  4. When cooked, drain pasta. Return to empty pot and add cabbage mixture. Season with more salt and pepper if needed.
  5. Serve topped with Parmesan and cherry tomatoes.