Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots VertsLisa Hubbard
Recipe information
Total Time
35 minutes
Yield
Makes 4 servings
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
Preparation
Step 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.
Step 2
Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.
Step 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.
Nutrition Per Serving
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
