Pasta from Pescia

This pasta has been one of my favorites for many years. It uses simple, fresh ingredients, which I just love! There is a little bit of prep work, but only due to the cutting of veggies. Nothing too difficult or time consuming. I have to admit, I tend not to measure, so I may actually use more veggies than this calls for. I use most of the Brussels sprouts that come in the bag, which I know is more than 2 cups. Be sure to peel away the outer layer of leaves and cut the little stem before cooking.

I served this with a side of Italian flavored tofu, sauteed until browned, and dinner bread.

3 cups thinly sliced cabbage ( I just get a small cabbage, cut it in 1/2, and use that, but measure if you want to)

2 cups Brussels sprouts, washed, trimmed and cut in 1/2

3 med/large carrots, diagonally sliced

2 cloves garlic, minced

1/2 tsp dried sage

1/3 cup veggie broth

8 small new potatoes, unpeeled, cut into quarters, cooked

2 TBS Parmesan cheese

1 TBS minced parsley

salt/pepper to taste

12 oz penne pasta, cooked

Heat cabbage, Brussels sprouts, carrots, garlic, sage and veggie broth to boiling in a large skillet. Reduce heat and simmer, covered, until cabbage is just wilted, about 5 minutes. Add potatoes and cook, uncovered, until liquid is gone and cabbage is lightly browned, about 5 minutes.

Stir cheese and parsley into veggies. Season with salt and pepper. Spoon over past and toss