Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/2 14.5-ounce package multi-grain spaghetti (the bon appétit test kitchen used barilla plus) or whole wheat pasta |
3/4 cup coarsely chopped italian parsley |
6 tablespoons olive oil, divided |
3 tablespoons drained capers |
3 anchovy fillets |
3 garlic cloves, chopped, divided |
6 cups thinly sliced savoy cabbage |
1/2 12-ounce bag frozen haricots verts (slender green beans), thawed |
1 1/2 cups grated parmesan cheese, divided |
Directions:
1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
2. Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.
3. Heat 2 tablespoons oil in large skillet over medium-high heat. Add cabbage; sauté until wilted, about 3 minutes. Add haricots verts and remaining garlic; toss 1 minute. Add 3/4 cup cheese, pasta, and 2/3 cup pasta cooking liquid, then parsley mixture from processor. Toss until sauce coats pasta, adding more pasta cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing remaining 3/4 cup cheese separately.
4. One serving contains the following: Calories (kcal) 663.65; % Calories from Fat 50.7; Fat (g) 37.38; Saturated Fat (g) 9.88; Cholesterol (mg) 58.69; Carbohydrates (g) 47.26; Dietary Fiber (g) 10.40; Total Sugars (g) 2.89; Net Carbs (g) 36.86; Protein (g) 37.65 Nutritional analysis provided by Bon Appétit
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