Garbage Pasta Recipes

CABBAGE AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
• In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.

GARBAGE PASTA SALAD RECIPE - (4.6/5)

Steps:

• In a large pot of boiling salted water, cook pasta according to package directions; drain and let cool. In a large bowl, combine remaining ingredients; add pasta and toss until evenly coated. Refrigerate until ready to serve.

GARBAGE SALAD WITH SWEET ITALIAN VINAIGRETTE

Steps:

• For the pancetta: Heat a medium skillet over low-medium heat and add the pancetta in a single layer. Cook, stirring occasionally, until crispy, 10 to 15 minutes. Remove to a paper towel-lined plate in a single layer until ready to top.
• For the sweet Italian vinaigrette: Put the parsley and thyme in a medium bowl and add the vinegar. Let stand for a few minutes, then whisk in some salt and pepper. Whisk in the garlic, oregano, mustard and honey. While whisking, slowly add the olive oil and whisk until combined.
• For the salad: Place the iceberg and romaine in a large bowl. Top with the red cabbage, mushrooms, carrots, tomatoes, Gorgonzola and pancetta. Before serving, pour in a healthy amount of dressing and mix well. Top with black pepper if desired.

GARBAGE PASTA

Steps:

• In a large skillet, heat oil over medium. When hot, add both nuts and saute until pine nuts turn slightly golden. Add the raisins, capers and tomatoes, stirring frequently for about five minutes.
• Add oregano, parlsley and olives. Stir well and cook for one minute longer. Salt to taste. Set aside.
• Cook spaghetti according to directions and drain well.
• Add sphaghetti to the skillet and heat briefly, tossing to mix all ingredients. Place mixture on the serving plate and top with shredded parmesan and crumbled bacon.

CREAMY LEMON & CABBAGE PASTA WITH GARLIC CRUMBS

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, mix the breadcrumbs with half the oil and 1 garlic clove, and season well. Spread out on a large baking tray and bake for 8 mins, until crisp and golden. Remove and set aside.
• Cook the pasta in a large pan of boiling water until al dente. Meanwhile, pour the remaining oil into a frying pan, add the onion and remaining garlic, season and cook for about 4 mins until golden, then add the wine and lemon zest. Reduce for a few mins, then add the crème fraîche. Remove from heat but keep warm.
• Add the cabbage to the pasta water for the last 3 mins of cooking time. Drain and return to the pan, add the creamy sauce to the pasta and toss together. Divide between 2 bowls and top with the crumbs.

PASTA WITH SAUSAGE, CARAMELIZED CABBAGE AND GOAT CHEESE

Steps:

• Bring a large pot of heavily salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 7 minutes; drain.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium. Add the sausage and cook, breaking apart with a wooden spoon, until fully cooked and crumbled, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate, leaving the fat in the pan.
• Add the cabbage, onion, thyme, 1 teaspoon salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil to the skillet. Cover and cook, stirring regularly, until the cabbage has completely wilted and starts to brown, about 15 minutes.
• Reduce the heat to low and stir in the heavy cream, goat cheese and reserved sausage until evenly combined. Stir in the pasta, season to taste with salt and pepper and serve.