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Pasta with cabbage and blue cheese
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150g wholewheat penne
1x Olive oil spray
2 garlic cloves, finely chopped
½ savoy cabbage, core removed, finely shredded
1x Grated zest of ½ lemon
4 tbsp quark
40g Cashel Blue, crumbled
1. Bring a large saucepan of water to the boil, add the penne and cook according to pack instructions.
2. Meanwhile, spray a large pan with oil and cook the garlic over a gentle heat for 1 minute. Add the cabbage and a ladleful of water from the pasta pan and sauté for 4-5 minutes or until just tender.
3. Stir in the lemon zest and quark, and add another splash of the pasta cooking water to loosen the sauce slightly.
4. Drain the pasta and return to the pan. Stir in the cabbage mixture then divide between bowls. Scatter over the cheese and serve.
Typical values per serving: