Spaghetti with Braised Cabbage and Pinto Beans

Name: Spaghetti with Braised Cabbage and Pinto Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15- to 19-oz. can pinto beans, rinsed and drained, or 1 1/2 to 1 3/4 cups cooked pinto beans; 1 Tbs. olive oil; 1 medium onion, slivered; 4 medium cloves garlic, minced; 2 medium carrots, diced; 1/2 medium head Savoy cabbage, shredded (4 cups); 1 Tbs. chopped fresh thyme or 1 tsp. dried; 3/4 tsp. salt; 2 1/2 cups low-sodium vegetable broth; ⅓ cup chopped fresh flat-leaf parsley; 2 tsp. balsamic vinegar; 1/2 tsp. freshly ground pepper; 12 oz. dried whole-wheat spaghetti; 1 cup shredded Fontina cheese (3 oz.)

Servings: persons

15- to 19-oz. can pinto beans, rinsed and drained, or 1 1/2 to 1 3/4 cups cooked pinto beans
1 Tbs. olive oil
1 medium onion, slivered
4 medium cloves garlic, minced
2 medium carrots, diced
1/2 medium head Savoy cabbage, shredded (4 cups)
1 Tbs. chopped fresh thyme or 1 tsp. dried
3/4 tsp. salt
2 1/2 cups low-sodium vegetable broth
⅓ cup chopped fresh flat-leaf parsley
2 tsp. balsamic vinegar
1/2 tsp. freshly ground pepper
12 oz. dried whole-wheat spaghetti
1 cup shredded Fontina cheese (3 oz.)

1
Bring large pot of lightly salted water to a boil.
2
Meanwhile, measure out 1/4 cup beans and mash with a fork in small bowl; set mashed and whole beans aside.
3
In large nonstick skillet, heat oil over medium-high heat.
4
Add onion and cook, stirring often, until softened, 2 to 3 minutes.
5
Add garlic, carrots, cabbage, thyme and salt and cook, stirring, until cabbage has wilted, 3 to 4 minutes.
6
Stir in broth and reserved mashed and whole beans; bring to a simmer.
7
Reduce heat to medium-low and simmer, stirring occasionally, until cabbage is tender, 15 to 20 minutes.
8
Stir in parsley, vinegar and pepper.
9
Shortly before sauce is ready, add spaghetti to boiling water; stir to prevent sticking.
10
Cook, stirring often, until just tender, 8 to 10 minutes.
11
Drain well and place in large warm serving bowl.
12
Add cabbage mixture and cheese and toss to coat.
13
Serve immediately.

997

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 15- to 19-oz. can pinto beans, rinsed and drained, or 1 1/2 to 1 3/4 cups cooked pinto beans, 1 Tbs. olive oil, 1 medium onion, slivered, 4 medium cloves garlic, minced, and more.

Yes, Spaghetti with Braised Cabbage and Pinto Beans 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.

That's it — enjoy your meal!