Makes 4 servings
12 ounces fusilli or rotini pasta
1 tablespoon oil
1 bell pepper, chopped
1 medium onion, sliced
3 cloves garlic, minced
1 small head cabbage, cored and thinly sliced
1 teaspoon salt
2 teaspoons black pepper
1. Pasta: Cook the pasta in a medium pot of salted boiling water, until al dente. Drain the pasta, return to the pot:
2. Vegetables: Add the oil, bell pepper, onion and garlic to a large pot over medium heat. Add the cabbage as it is sliced. Once all the cabbage is added, cook, covered, and stir as needed, until tender, about 20 minutes. Season to taste with salt and black pepper. Add a few tablespoons of water, as needed:
3. Combine: Add the drained Pasta to the tender Cabbage. Toss well and serve.
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