Tagliatelle Pasta with Savoy Cabbage
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 696 kcal | (33 %) | ||
| Protein | 23.2 g | (24 %) | ||
| Fat | 24.2 g | (21 %) | ||
| Carbohydrates | 95 g | (63 %) |
Ingredients
- Ingredients
- 800 grams Savoy cabbage
- salt
- 4 sun-dried tomatoes in oil
- 1 onion
- 4 Tbsps olive oil
- 2 Tbsps Pine nuts
- 2 tsps Tomato paste
- 1 small branch of rosemary
- 1 Tbsp raisins
- 5 Tbsps Marsala wine
- 150 milliliters Vegetable broth
- freshly ground pepper
- 500 grams wide Tagliatelle
Preparation steps
Trim and cut the savoy cabbage into strips. Boil 1 liter (approximately 5 cups) lightly salted water in a pot and blanch the savoy cabbage strips for 10 minutes. Drain the savoy cabbage strips, rinse with cold water and drain well. Cut the tomatoes into quarters. Peel the onion and cut into cubes.
Heat the olive oil in a pan and fry the onion and pine nuts. Stir in the tomato paste, rosemary, dried tomatoes and raisins. Pour in the marsala wine and the vegetable broth, and bring to a boil. Season with salt and pepper and add the blanched savoy cabbage. Cook for 10 minutes on low heat.
Cook the tagliatelle pasta in plenty of boiling salted water according to package instructions until al dente. Drain the pasta well. Mix the pasta into the savoy cabbage, season with salt and pepper, and serve.
