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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a boil and add a pinch or so of salt. | 2. Add the potatoes and cook for 7 minute. | 3. Add the pasta and cook for 2 minute. | 4. Stir in the cabbage and cook for another 5 minute. | 5. While the potatoes and pasta are working, melt the butter in a large deep skillet over medium heat. | 6. Add the garlic and whole sage leaves. | 7. Cook until the sage is crisp, 3-4 minute. | 8. Remove the garlic and sage leaves to a small plate. | 9. Add the sliced sage and ground pepper to the skillet. | 10. Just before draining the potatoes, pasta and cabbage, add 2 ladles of the starchy water to the skillet of sage and garlic. | 11. Drain the potatoes, pasta and cabbage and add to the skillet. | 12. Stir it all together, adding the Parmesan cheese as you work to get a cheesy, buttery coating. | 13. Adjust the salt and garnish with reserved whole sage leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt				-	-	-	-
russet potato	2		peeled cut	-	-	-	-
fettuccine pasta	1	lb		403.4676	0.0	89.7602	2.2667
savoy cabbage	1		quartered cored shredded	18.9	4.27	1.4	0.07
butter	1/2	cup	cut	684.0	31.428	21.372	57.6
garlic clove	3		chopped	403.4676	0.0	89.7602	2.2667
sage leaf	6			403.4676	0.0	89.7602	2.2667
sage leaf	10		sliced	403.4676	0.0	89.7602	2.2667
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
parmesan cheese	1 1/2	cups	grated	444.0	48.0	48.0	6.0

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