Farfalle Pasta with Cabbage
One serving contains plenty of vitamin B12, B6 and folic acid. Together, they lower the homocysteine level in the blood. An elevated level of homocysteine can cause damage to the blood vessels and is associated with dementia in old age. This pasta is also a great source of calcium and fiber.
You can also substitute the cabbage with Chinese cabbage, chard, or chicory. Garlic fans can add1 or 2 finely diced cloves, which good for blood flow.
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.5 g | (58 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 164.3 μg | (274 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 768 mg | (19 %) | ||
| Calcium | 516 mg | (52 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 8 ozs Farfalle
- salt
- ½ Napa cabbage
- 1 onion
- 1 Tbsp olive oil
- 7 ozs Vegetable broth
- ½ lemon
- 2 ozs Parmesan
- 6 sprigs thyme
- 3 ozs Soy creamer
- peppers
Preparation steps
Boil farfalle in plenty of salted water according to package directions until al dente.
Meanwhile, rinse cabbage, cut in half lengthwise and cut out core. Slice cabbage into quarters and then slice crosswise into thin strips. Peel onion and chop finely.
In a non-stick pan, heat oil and sauté cabbage and onion over medium heat, stirring, for 2-3 minutes. Add vegetable broth to cabbage mixture, bring to a boil and simmer, covered, for about 5 minutes.
Meanwhile, rinse lemon in hot water, wipe dry, cut in half, finely grate peel and squeeze juice. Add juice and zest to cabbage.
Finely grate Parmesan. Rinse thyme, shake dry and pluck leaves.
Pour farfalle into a sieve, retaining about 1/4 cup of the cooking water. Mix reserved cooking water and cooked farfalle with cabbage mixture.
Stir in Parmesan, thyme and soy creamer and season with salt and pepper.