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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it and add the spaghetti and the potatoes. Cook until the spaghetti is al dente and the potatoes are just tender, about 10 minutes; drain. (If using fresh buckwheat noodles, cook the potatoes separately in a large saucepan until just tender, and cook the pasta after Step 2, since it only cooks for 2 minutes.)

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  • While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Stir in the cabbage, onion and garlic; season with salt and pepper. Cook until tender, 8 to 10 minutes. Stir in the vegetable broth and simmer for 5 minutes.

  • In a medium skillet, melt the butter over medium-low heat. Add the sage leaves and cook until crisp, 3 to 5 minutes.

  • Toss the pasta and potatoes with the cabbage mixture. Then add the sage leaves and cheese and toss.

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