Creamy Penne with White Cabbage and Beans

Name: Creamy Penne with White Cabbage and Beans
Yield: Makes: 4 servings
Ingredients: 1 cup ricotta cheese, whole or part-skim (optional); Salt and freshly ground black pepper; 1 pound penne, tubetti, elbows, or fusilli; 2 cans (16 ounces each) white cannellini beans; 1 cup white grape juice; ½ teaspoon anise or fennel seeds; 1 tablespoon olive oil; ½ head green cabbage; 1 large onion; Salt

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

Serve this sauce with pasta that can catch the mellow chunks of cabbage and bean. The grape juice softens the cabbage and the ricotta adds a creamy flavor and boosts nutrition.

A salad or a steamed vegetable, like a plateful of greens or steamed cauliflower, is all you need to make the meal complete.

Ingredients

Salt
1 large onion
½ head green cabbage
1

Vegetarian
Pasta

Method

Bring a large pot of salted water to a boil for the pasta.
Finely chop the onion. Core and cut the cabbage into thin shreds.
Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the cabbage, anise, and grape juice. Bring the liquid to a boil, cover, and simmer over low heat until the cabbage