2 T. olive oil
2 c. cabbage, thinly sliced
1 c. carrot, thinly sliced
3/4 c. scallions, leeks or onions, thinly sliced
1/2 c. sundried tomatoes, thinly sliced
4 oz. proscuitto, thinly sliced
salt
freshly ground pepper
1 pound cappellini
1/4 c. grated Parmesan cheese
Optional: toasted slivered almonds or pine nuts
- Heat the oil in a large fry pan
- Add the vegetables and ham to the hot oil
- Sauté until tender
- Cook pasta according to package directions until al dente
- Pour sautéed vegetables on top of pasta
- Toss vegetables and pasta
- Adjust seasonings
- Before serving, top with grated Paremsan cheese and optional nuts
Serves 4 generously
Note: Leftovers can be reheated in a nonstick frypan with a little olive oil
Various other fresh and leftover vegetables can be added including mushrooms (even rehydrated shiitake mushrooms), celery, tomatoes, cold brussels sprouts sliced thinly, etc.
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