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🍽️ Whole wheat noodles with savoy cabbage

424 kcal · 30 min · 4 servings

Ingredients

• 10 light green savoy cabbage leaves
• 2 shallots
• 2 garlic cloves
• 200 g peeled tomatoes (can)
• 400 g whole grain penne
• fresh sage leaf
• 1 tsp rosemary needle (chopped)
• 250 ml vegetable broth
• salt
• pepper (from the mill)
• 2 tbsp coarsely grated parmesan
• 2 tbsp olive oil

Instructions

1. 1. Remove the thick leaf ribs from the savoy cabbage.
2. 2. Cut the savoy cabbage leaves into thin strips.
3. 3. Rinse the savoy cabbage strips thoroughly.
4. 4. Peel the shallots.
5. 5. Peel the garlic.
6. 6. Dice the shallots and garlic finely.
7. 7. Bring plenty of water to a boil and add salt.
8. 8. Cook the whole wheat noodles in the salted water until al dente.
9. 9. Heat olive oil in a pot.
10. 10. Add the shallot and garlic cubes to the hot oil.
11. 11. Sauté the vegetables until translucent.
12. 12. Pour in the vegetable broth.
13. 13. Bring the broth to a boil.
14. 14. Add the savoy cabbage strips to the pot.
15. 15. Let the vegetables simmer gently for about 10 minutes.
16. 16. Season the mixture with salt and pepper.
17. 17. Stir in the crushed tomatoes.
18. 18. Add the rosemary.
19. 19. Taste the sauce and adjust seasoning if needed.
20. 20. Drain the noodles.
21. 21. Let the noodles drain well.
22. 22. Toss the noodles gently with the savoy cabbage sauce.
23. 23. Sprinkle the finished portion with Parmesan cheese.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 424
• Protein: 18 g · Fett/Fat: 9 g · Carbs: 65 g