Rustic Pasta
*** Disclosure: This is recipe is from The Kind Diet by Alicia Silverstone ***
Ingredients:
1/4 pound pasta (any shape)
2 tbps olive oil
2 large onions, thinly sliced or chopped depending on preference
2 garlic cloves, diced
2 celery stalks, thinly sliced
1/4 cup soy sauce
1/2 tsp fine sea salt
1/2 tsp garlic powder
1/2 head of cabbage, thinly sliced
Directions:
Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta; cook just until al dente. Drain.
Meanwhile, heat the oil in a large skillet over high heat. Add the onions and cook for 7 minutes until softened, then add the garlic and saute for 3 minutes longer, until the onions are transparent and turning golden.
Add the celery to the skillet and saute for 3 to 4 minutes. Stir in the shoyu, salt, and garlic powder, then add the cabbage; saute for 4 minutes. Reduce the heat to a simmer and cook for 5 minutes longer.
Add the pasta to the skillet and toss together. Cook over medium-high heat for a minute or two and serve.
Ingredients:
1/4 pound pasta (any shape)
2 tbps olive oil
2 large onions, thinly sliced or chopped depending on preference
2 garlic cloves, diced
2 celery stalks, thinly sliced
1/4 cup soy sauce
1/2 tsp fine sea salt
1/2 tsp garlic powder
1/2 head of cabbage, thinly sliced
Directions:
Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta; cook just until al dente. Drain.
Meanwhile, heat the oil in a large skillet over high heat. Add the onions and cook for 7 minutes until softened, then add the garlic and saute for 3 minutes longer, until the onions are transparent and turning golden.
Add the celery to the skillet and saute for 3 to 4 minutes. Stir in the shoyu, salt, and garlic powder, then add the cabbage; saute for 4 minutes. Reduce the heat to a simmer and cook for 5 minutes longer.
Add the pasta to the skillet and toss together. Cook over medium-high heat for a minute or two and serve.