Penne with Cabbage and Potatoes Recipe

Name: Penne with Cabbage and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces whole wheat penne; 3/4 pound green cabbage, chopped; 1 large Yukon Gold potato (3/4 pound), peeled and cut into 1/2-inch dice; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, thinly sliced; 1/2 teaspoon chopped rosemary; 1/2 teaspoon chopped thyme; Salt and freshly ground pepper; 4 ounces Italian Fontina cheese, shredded (1 cup); 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving

Servings: persons

12 ounces whole wheat penne
3/4 pound green cabbage, chopped
1 large Yukon Gold potato (3/4 pound), peeled and cut into 1/2-inch dice
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon chopped rosemary
1/2 teaspoon chopped thyme
Salt and freshly ground pepper
4 ounces Italian Fontina cheese, shredded (1 cup)
1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving

1
In a large pot of boiling salted water, cook the pasta until al dente.
2
Drain, reserving 1 cup of the cooking water.
3
Fill the pasta pot with 1 inch of water.
4
Spread the cabbage in a steamer basket set over the pasta pot and top with the potato.
5
Steam the vegetables until very tender, stirring once or twice, about 10 minutes.
6
Pour off the water and wipe out the pot.
7
In the same pot, melt the butter in the olive oil.
8
Add the garlic and cook over moderately high heat, stirring, until lightly browned, about 2 minutes.
9
Add the cabbage and potato along with the rosemary and thyme and season with salt and pepper.
10
Cook until slightly dry, about 2 minutes.
11
Add the pasta with its cooking water and cook, stirring and breaking up the potato, until the sauce is creamy and thick, about 2 minutes.
12
Remove from the heat and stir in the Fontina and the 1/4 cup of Parmigiano.
13
Transfer the pasta to bowls and serve, passing extra grated cheese at the table.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces whole wheat penne, 3/4 pound green cabbage, chopped, 1 large Yukon Gold potato (3/4 pound), peeled and cut into 1/2-inch dice, 2 tablespoons unsalted butter, and more.

Yes, Penne with Cabbage and Potatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne with Cabbage and Potatoes

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