Gorgonzola Pasta with Savoy Cabbage
The custom of combining pasta and potatoes is common in Italy and Germany. This somewhat unusual pairing provides extra fiber, which supports healthy digetsion.
The hot pasta water is stirred into the sauce at the end to make the sauce more fluid. It also saves fat and still imbues the sauce with Gorgonzola flavor.
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14 g | (47 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 324 mg | (32 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 38 mg |
Ingredients
- Ingredients
- 2 waxy potatoes
- 1 pc Savoy cabbage
- 2 garlic cloves
- salt
- 14 ozs Whole Grain Pasta
- 1 pc Parmesan
- 1 Tbsp olive oil
- 4 ozs Cream cheese (13% fat)
- ½ cup
- 3 ozs Gorgonzola
- peppers
- Nutmeg
Preparation steps
Peel potatoes, rinse and dice. Trim cabbage, rinse, drain and cut into narrow strips. Peel the garlic and chop finely.
Bring plenty of salted water to a boil in a large pot. Add the potatoes and cook for 5 minutes. Add pasta and cook according to the package instructions until al dente.
Meanwhile, grate the Parmesan and set aside.
Heat oil in another pot or pan. Add cabbage and sauté 3-4 minutes while stirring.
Add garlic and cook briefly. Stir in cream cheese, milk, and Gorgonzola. Simmer over low heat, stirring frequently, until creamy. Season with salt, pepper and grated nutmeg.
Drain pasta and potatoes, taking care to collect 1/4 cup plus 2 tablespoons of cooking water and stir water into the cheese sauce. Mix pasta and sauce in a large preheated bowl, sprinkle with Parmesan, and serve.