When I eat pasta I like to have a big portion. But too much pasta blows my calorie allotment. In tonight’s dinner I solved that in two ways. First I shredded some cabbage to about the same width as the fettuccine and gave it a brief cook in the spaghetti sauce. It retained some of its crunch for a nice textural difference. Second I put my pasta on a big bed of kale. So I increased the volume of my dinner in a healthy, interesting way.
I had never tried the cabbage trick before. Both John and I liked it a lot. The sweetness and slight crunch of the cabbage was a great counterpoint to the acidity of the tomato sauce. I think we will use cabbage in future pasta dishes!
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