Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the pasta one minute less than the package directions indicate. Reserve one cup of the cooking water, drain the pasta, and set aside. | 2. Heat the olive oil in a large, heavy skillet over medium heat. Add the margarine to the hot oil. When the margarine foams, add the cabbage and sprinkle with salt. Over medium heat, sauté the cabbage until it begins to soften, but does not brown (about 10-15 minutes). Add the lemon zest and vinegar, cooking an additional 2 minutes until the zest becomes fragrant. | 3. Over low heat, fold in the pasta, a little of the pasta water, the cottage cheese, and lemon juice. Sprinkle with the sugar and season with salt to taste. Add additional pasta water if the mixture is too dry. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	1	1		8.7883	1.9589	0.1814	0.1616
savoy cabbage	1/2	cups	shredded	9.45	2.135	0.7	0.035
olive oil	1/4	cup		477.36	0.0	0.0	54.0
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
lemon	1		zested juiced	1.1183	0.3508	0.0178	0.0122
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
cottage cheese	1	cup	low fat	205.8	7.098	23.351999999999997	9.03
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
sugar	1 -2	teaspoon		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.