Pasta with potatoes, cabbage, and provola cheesy and delicious. The recipe I want to share with you today was created by chance, I had half a cabbage in the fridge and wanted to prepare a first course, but not the classic Pasta with cabbage and potatoes. So, I decided to make a creamy but especially super cheesy version. I added plenty of provola at the end of cooking, which made it creamy and exquisite. I used white provola, but if you like a slightly smoked flavor, you can choose to use smoked provola. For the pasta, feel free to choose your preferred shape; I used fusilli, but even the classic mixed pasta works well. Have I already convinced you to try it? Let’s hurry into the kitchen and prepare the Pasta with cabbage and potatoes together.
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 368.18 (Kcal)
- Carbohydrates 35.93 (g) of which sugars 2.22 (g)
- Proteins 19.50 (g)
- Fat 16.59 (g) of which saturated 9.15 (g)of which unsaturated 4.58 (g)
- Fibers 4.01 (g)
- Sodium 712.15 (mg)
Indicative values for a portion of 250 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 for Pasta with potatoes and cabbage
- 12 oz pasta
- 1.3 lbs cabbage
- 1.1 lbs potatoes
- 8.8 oz provola
- 1.4 oz grated Parmesan cheese
- 1.4 tbsp extra virgin olive oil
- to taste salt
- 1 pinch pepper
How to prepare Cheesy Pasta with cabbage and provola
Peel the potatoes, wash them and cut them into cubes. Clean the cabbage, remove the outer leaves and core. Divide it into leaves and wash them under running water. Cut the cabbage leaves into smaller pieces. Bring plenty of salted water to a boil.
First, plunge the potatoes into the boiling water. After about 10-12 minutes of cooking the potatoes, plunge the pasta and cabbage into the same pot. Let it cook over medium heat for another 10-12 minutes or until the pasta is cooked.
Drain the Pasta with potatoes and cabbage. Pour it back into the pot and add the provola cut into small pieces, the grated Parmesan cheese, a drizzle of extra virgin olive oil, and a pinch of pepper. Stir well over medium heat with a wooden spoon to melt all the cheese and make the pasta creamy and cheesy.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can replace the provola with another soft and melting cheese like mozzarella, white or smoked scamorza, or caciotta
With the same recipe, you can substitute cabbage with Savoy cabbage
Don’t miss also the recipe for Cheesy Gnocchi
