Spelt pasta with savoy cabbage

Autumn is time for cabbages, healthy, antioxidant and anti cancer! Well, today we propose for you an amazing recipe, whole grain spelt pasta with savoy cabbage. The unrefined pasta is a powerful source of energy and avoids the dangerous blood sugar spikes while savoy cabbage, with a delicate taste, goes very well with the stronger note given by goat cheese, source of precious proteins and calcium. And if you prefer not to use the cheese, you can give more taste to your dish in this way, sauté the onion and let melt in the pan 3 anchovies under oil, then go on with the recipe.

Ingredients for 4 persons

280 grams of whole grain spelt short pasta
1/2 savoy cabbage
1 red onion
200 grams of gout cheese
Extra virgin olive oil
Sea salt
Rinse the savoy cabbage, cut it in half and then into strips of a width of 2 cm. Cook the savoy cabbage so cut for 5 minutes in slightly salt boiling water. Drain the savoy cabbage and squeeze it. Slice the onion and sauté it in a pan with a tablespoon of extra virgin olive oil and two of water. Add the savoy cabbage, stir and cook for a couple of minutes, then remove from the heat. Cook the pasta and drain it al dente, pour it in the pan with the savoy cabbage, add the goat cheese cut into pieces, cook for two minutes covered and on low heat. Serve the pasta with some ground pepper.
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