Recipe - Pasta Garlic And Savoy Cabbage Threads

12 ounce Perciatelli or spaghetti
1/3 cup Olive oil
1 teaspoon Or more of garlic paste
1 pound Savoy cabbage; thinly cut or sliced up
One half teaspoon Red pepper flakes
Three fourths cup Chicken broth
1 cup Ricotta cheese
1 cup Grated Parmesan cheese
One fourth cup Chopped Italian parsley

PASTA MONDAY TO FRIDAY SHOW PS6532

Bring salted water to a boil and cook pasta for 10 minutes or until al
dente or according to package directions. Meanwhile heat oil in a large
skillet. Add garlic paste, cabbage, and red pepper and saute for a moment
to coat the cabbage. Add the broth. Cover and simmer until vegetables are
tender, about 10 minutes. While this is cooking, whisk ricotta and Parmesan
cheese together.

Drain pasta, reserving some of cooking liquid to whisk into ricotta cheese
mixture to loosen it. Add cooked cabbage, and cheeses to pasta and toss.
Garnish with parsley.

Yield: 2 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 16, 1998