5-6 Ounces of uncooked whole-wheat penne
2 1/2 Teaspoons of Olive Oil
2 Garlic Cloves Thinly Sliced
6 Cups Chopped Green Cabbage
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Fresno Chile Thinly Sliced
2 Teaspoons Grated Lemon Rind
3 Ounces Provolone Cheese – Shredded and Divided
1 Tablespoon Fresh Thyme Leaves
1. Bring a large sauce pan filled with water to a boil. Add pasta, cook 8-9 minutes. Drain in a colander over a bowl.
2. Heat large skillet over medium heat. Add oil, swirl to coat. Add garlic to pan, saute 30 seconds or until beginning to brown. Remove garlic from pan with a spoon, set aside. Increase heat to medium-high. Add cabbage to pan, cook 6 minutes or until brown and tender, stir occasionally. Stir in salt, black pepper and chile, cook 2 minutes. Stir in pasta, reserve 1/4 cup pasta liquid, and garlic. Stir in 1.5 ounces of cheese. Divide pasta mixture among 4 bowls. Sprinkle evenly with remaining 1.5 ounces cheese and thyme.
What a great recipe! This is so very easy to prepare. Now- you can see what the buzz is all about with this special entrée. It is time to discover new ways to work with your favorite main ingredient meal. This recipe is a delight to enjoy for dinner. Enjoy every moment of feeling satisfied & fulfilled!