Pasta con Salsa di Cavolo e Zucchine

Pasta con Salsa di Cavolo e Zucchine is a vibrant and hearty vegan dish that combines the earthy flavors of cabbage and the freshness of zucchini in a delightful sauce. This comforting pasta serves as a perfect dinner option, showcasing the beauty of simple, wholesome ingredients.

Ingredients

• Pasta (spaghetti or fettuccine) - 160 grams
• Green cabbage - 200 grams, finely shredded
• Zucchini - 150 grams, diced
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Vegetable broth - 200 ml
• Nutritional yeast - 2 tablespoons
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful, chopped (for garnish)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the finely shredded cabbage and diced zucchini to the skillet. Stir well and cook for about 5-7 minutes until the vegetables are softened.
4. Pour in the vegetable broth and bring to a simmer. Add the red pepper flakes, salt, and black pepper, and simmer for another 5 minutes until the mixture thickens slightly.
5. Stir in the nutritional yeast and mix well until everything is combined. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
6. Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce.
7. Serve hot, garnished with fresh chopped basil.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants and vitamins from cabbage and zucchini, supporting overall wellness.

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