Rustic Pasta

I really like this pasta dish. It doesn't call for very much pasta because the cabbage takes the place of a lot of the noodles. It's different from your normal spaghetti dish, but very good. This is from The Kind Diet.

Rustic Pasta

Serves 4 to 6

Ingredients:

1/4 lb pasta, long or short shape, as you prefer

2 Tbsp olive oil

2 large onions, thinly sliced

2 garlic cloves, finely chopped or thinly sliced

2 celery stalks, diced or thinly sliced on a diagonal

1/4 cup shoyu

1/2 tsp fine sea salt

1/2 tsp garlic powder

1 head green cabbage, thinly sliced

5-6 Tbsp marinara sauce

Directions:

1. 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 the pasta well.

 

2. 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 sauté for 3 minutes longer, until the onions are transparent and turning golden.

 

3. Add the celery to the skillet and sauté for 3 or 4 minutes. Stir in the shoyu, salt, and garlic powder, then add the cabbage; sauté for 4 minutes. Reduce the heat to a simmer and cook for 5 minutes longer. 

 

4. Add the pasta to the skillet with the sauce and toss together. Cook over medium-high heat for a minute or two and serve.

Note: The first time we made this recipe it was extremely salty, so this time we cut the shoyu in half and only used 1/8 cup. We used regular shoyu, so it might not be as salty if you use low-sodium.