Penne with Green Cabbage Sicilian Style.
This is a traditional dish from Sicilian cuisine. I recently found it during my vacation in Terrasini, and once I returned home, I made it again.
Cabbages are valuable for their nutrients: potassium, calcium, phosphorus, iron, folic acid, vitamin C.
They also contain cancer-fighting, antibacterial, anti-inflammatory, antioxidant properties.
They are purifying, contain many minerals, promote tissue regeneration, and are especially suitable for those with diabetes. Highly recommended in diets for their satiating capacity.

Thought for you:

Difficulty: Very easy
Cost: Very cheap
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Regional Italian
Region: Sicily
Seasonality: Autumn, Winter, and Spring

304.76 Kcal

calories per serving

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Energy 304.76 (Kcal)
Carbohydrates 40.78 (g) of which sugars 7.29 (g)
Proteins 10.12 (g)
Fat 13.23 (g) of which saturated 3.29 (g)of which unsaturated 0.45 (g)
Fibers 5.69 (g)
Sodium 577.66 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Penne with Green Cabbage Sicilian Style

28 oz cabbage (Green)
6 oz penne rigate (Or fiberpasta)
1 clove garlic
2.82 tbsp extra virgin olive oil
1.41 oz Pecorino Romano (Or Sicilian)
to taste fresh chili pepper

Penne with Green Cabbage Sicilian Style

Tools

Penne with Green Cabbage Sicilian Style

Pot
Frying Pan
Cutting Board
Wooden Spoon
Wok

Preparation

Penne with Green Cabbage Sicilian Style.
I bought a nice fresh green cabbage, with lively leaves. If you can’t find it, you can also use white or purple cabbage.
I cut it into florets, washed it well, and left it soaked in water for 30 minutes so any remaining impurities would float to the surface.
In a pot, I brought salted water to a boil and boiled it for 10 minutes.
After the time elapsed, I threw the pasta into the same pot.
Meanwhile, I chopped the garlic, oil, and chili pepper and placed them in a wok along with a drizzle of olive oil, and lightly sautéed them, but just a little. In fact, if you don’t want too much sautéing, after 1 minute, just add a ladle of cooking water.
As soon as the penne were al dente, I tossed them with the garlic, oil, and chili pepper, and a handful of Pecorino and basil off the heat.
I sautéed them in a pan for a few seconds.
Here are your Penne with Green Cabbage Sicilian Style