Cabbage And Sage Pasta Blue Apron Recipes

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CABBAGE AND SAGE PASTA (BLUE APRON)



Cabbage and Sage Pasta (Blue Apron) image

Quick and easy recipe, very hearty and flavorful. This will satisfy your Polish-Italian taste buds anytime!

Provided by soveria

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb pasta, Penne Rigate
1/2 head cabbage, sliced
1 bunch fresh sage, chopped (or 1 teaspoon per serving of ground)
2 fresh garlic cloves, minced
2 teaspoons salt
2 teaspoons fresh ground pepper
2 tablespoons butter
1 cup pecorino romano cheese, freshly shredded
1/4 teaspoon crushed red pepper flakes

Steps:

  • Start boiling a pot of salted water. Add pasta when ready, and cook until al dente (slightly firm). Reserve 1 cup of pasta water before draining (to be used later).
  • In a large saute pan, heat up a drizzle of olive oil on medium-high heat until hot. Add sliced cabbage and minced garlic. Season with salt and pepper to taste. Cook, stirring occasionally, 3-4 minutes, or until slightly softened.
  • To the cabbage, add the sage and as much of the red pepper flakes as you wish, depending on how spicy you'd like it. Add more salt and black pepper to taste. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
  • Add 1/4 cup of the pasta water to the cabbage and cook another 1 to 2 minutes while stirring frequently.
  • Add the cooked pasta, butter, and half the shredded cheese, and 1/2 the remaining pasta water to the cabbage pan. Add more salt and pepper to taste, cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. If pasta seems dry, keep adding more pasta water to achieve desired consistency. Remove from heat when done.
  • Optional: add browned and drained ground turkey to the cabbage pasta, and mix well.
  • Serve immediately, topping with more sage and red pepper flakes if desired, and generous amount of shredded cheese. Buon Appetito!

Nutrition Facts : Calories 592.1, Fat 13.6, SaturatedFat 7.7, Cholesterol 30.5, Sodium 2475.6, Carbohydrate 100.8, Fiber 10, Sugar 10.4, Protein 18.3

PUMPKIN SAGE PASTA



Pumpkin Sage Pasta image

This recipe came from the Rachael Ray show. I made it last night and thought it was good, but changed a few things. I will note my changes and as she says, feel free to change it to your liking as well.

Provided by KristiJoy

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb cooked penne (mini or regular)
1 tablespoon extra virgin olive oil
1 lb ground sausage
1 medium onion, chopped
4 garlic cloves, chopped
1/2 cup dry white wine
1 1/2 cups chicken stock
1/2 cup heavy cream
10 leaves sage, cut into thin slivers or 1 -2 teaspoon dried sage
1/4 teaspoon clove
1 (15 ounce) can pumpkin puree
1 cup romano cheese or 1 cup asiago cheese, shredded
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1 bunch chives, chopped

Steps:

  • Heat a medium, non-stick skillet over medium-high heat.
  • Add extra virgin olive oil and brown the sausage, breaking it up.
  • Transfer sausage to a paper towel-lined plate, and add the onion and garlic to the pan. Cook over moderate heat until tender but not brown.
  • Add the wine and return the sausage to the skillet, continue to cook a couple of minutes.
  • Add the chicken stock, heavy cream, sage, cloves, and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes.
  • Add the pasta and cheese tossing to coat the pasta with the sauce.
  • Add salt and pepper to taste.
  • Serve and garnish with a sprinkle of chives.

Nutrition Facts : Calories 731.7, Fat 51.9, SaturatedFat 21.4, Cholesterol 147.3, Sodium 1412.1, Carbohydrate 32.1, Fiber 3.9, Sugar 4.5, Protein 29.9

SPICY SHRIMP BUCATINI - BLUE APRON



Spicy Shrimp Bucatini - Blue Apron image

Simple and full of flavor, classic shrimp bucatini gets a twist from sliced green cabbage, which blends into the thick noodles and adds a hint of contrasting texture. A simple tomato sauce brightened with lemon juice and crushed red pepper brings it all together. Get Cooking!

Provided by TJ Caputo

Categories     European

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

10 ounces shrimp, raw cleaned and no tail
6 ounces bucatini pasta
2 garlic cloves
1 lemon
1/2 lb green cabbage
2 tablespoons tomato paste
1/3 cup panko breadcrumbs
1/4 teaspoon crushed red pepper flakes

Steps:

  • Start boiling salted water in big pot for bucatini.
  • Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel and roughly chop the garlic. Quarter and de-seed the lemon.
  • After water is boiling, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.
  • While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and toast, stirring frequently, 1 to 3 minutes, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.
  • While the pasta continues to cook, pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
  • To the pan, add the tomato paste, the juice all 4 lemon wedges, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until opaque and cooked through. Turn off the heat.
  • Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked shrimp and cabbage; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the toasted breadcrumbs. Enjoy!

Nutrition Facts : Calories 541.9, Fat 4, SaturatedFat 0.7, Cholesterol 178.6, Sodium 1087.5, Carbohydrate 91.1, Fiber 7.9, Sugar 9.8, Protein 35.5

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