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.
- 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
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons water
- Grated Parmesan cheese
- Cherry tomatoes
- Prepare pasta according to package directions.
- Meanwhile, heat a pan over medium-high heat and add olive oil, butter, cabbage, onion, and pepper. Season with salt and pepper.
- 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.
- When cooked, drain pasta. Return to empty pot and add cabbage mixture. Season with more salt and pepper if needed.
- Serve topped with Parmesan and cherry tomatoes.