A different and very tasty dish prepared with pizzoccheri, the typical Italian buckwheat pasta, and a lot of vegetable very healthy and rich in antioxidants such as savoy cabbage, Swiss chard, spinach and black kale. With a recipe like this the only thing left to do is to say “Bon appetite”!
Ingredients for 4 persons
280 g of pizzoccheri pasta (buckwheat pasta)
2 potatoes
4 leaves of black kale
1/2 savoy cabbage
5 leaves of Swiss chard
200 g of spinach
1 onion
Leaves of sage
Extra virgin olive oil
Peel the potatoes, cut them into quarters and soak them in cold water for ten minutes. Drain the potatoes and cut them into smaller pieces. Rinse the leaves of savoy cabbage, black kale, Swiss chard and spinach, cut all into strips. Bring to boil a pot full of salt water, add the vegetables and the potatoes and, when the potatoes are starting to be soft add also the pasta. Cook in accordance with the timing reported on the pack. In the meantime chop up the onion and sauté it in a frying pan with a little olive oil, sage leaves and a tablespoon of water. Drain the pasta and the vegetables, put them in a casserole and season with the sauce made with onion and sage. Mix all the ingredients and serve, if you like you can add some shaved parmesan cheese.
