cabbage pasta

Cabbage Anchovy Pasta

Published on 19/02/2017 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2
    • 2 people
Cabbage Anchovy Pasta

Cabbage is one of my favourite vegetables in Spring because it’s less bitter compared with winter cabbage, and so easier to use for any meal.

CABBAGE ANCHOVY PASTA

I like very simple pasta such as peperoncino, all’arrabbiata and pesto genovese, but the on other hand I feel guilty because there are no vegetables or protein! (Yes, there is a bit of tomato or basil, they are vegetables, but,,,) If it’s for a starter, it should be ok, but not for a main meal for me. So whenever I cook pasta at home, I use many vegetables and some protein too. Use less pasta and more vegetable! Leave simple pasta in the hands of professional chefs, and eat more vegetables at home!

Ingredients

  • 400g spring cabbage (I used chou pointer or chou nouveau)
  • 100g broccoli
  • 1 globe garlic
  • 1 chilli pepper
  • 100g chicken breast
  • 160g of your favourite pasta
  • Salt, pepper and olive oil
  • 20g anchovy

Instructions

  1. Cut the cabbage into big pieces, and the broccoli into a small pieces. Cut the chicken into small pieces, and sprinkle with a touch of salt over the chicken. Chop garlic, and chilli pepper finely.
  2. Bring water to boil in a big pan, add salt and then boil the pasta.
  3. While boiling the pasta, prepare the vegetables and chicken. Add some oil to a frying pan, and sauté the garlic, chilli pepper and anchovy with low medium heat until they turn slightly brown.
  4. Add chicken, and stir on a medium heat. When the chicken is almost cooked, add the cabbage and broccoli. Stir them and put 2 tbsp water of hot water from the boiling pasta pan. Put a lid on, sauté until the cabbage becomes slightly softer. Add salt and pepper.
  5. Drain the water from the pasta. Mix the pasta with the vegetables and chicken, salt and pepper. Serve on a plate.
cabbage pasta5cabbage pasta4cabbage pasta3cabbage pastacabbage pasta