Fresh Pasta with Leeks and Cabbage

Pasta is definitely my favorite dish. We love bolognese and carbonara but leeks were so pretty and fresh this morning at the market that I just got an idea. Leeks and cabbage pasta.

Besides cold weather arrived here in South Ca, don’t get me wrong I know that all that snow and ice is overwhelming. I grow up in the four season city and climate….but when you get used to sunshine and rain starts to fall for days it becomes very chilly, calling for nice comfy pasta dish, jackets and heaters. It’s a big change. I had some bacon in fridge from yesterday, nicely grilled so I decided to add few slices for the additional smoky aroma. Also smoked paprika, imported from Spain wonderful smell and price, just $3.5 for medium tin package. I also start buying fresh pasta it makes such a huge difference. I would love to make my own in future.
So exciting….at least for me but I have to admit every time we have pasta for lunch there is extra happiness in the air.

Ingredients:

1 pound fresh pasta – spaghetti
1 tablespoons extra virgin olive oil
4 leeks
1 garlic clove. nicely chopped
1 small cabbage, coarsely chopped
1 cup crisp grilled bacon, optional
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon smoked paprika
1/2 cup chicken broth
1/4 cup grated Parmigiano-Reggiano

Slice the leeks lengthwise and wash to be sure all of the dirt is removed. Slice the leeks (white and light green parts only) about 1/2 inch thick.
Using large saute pan, heat the olive oil and add the leeks, cabbage, bacon, garlic, salt, pepper, paprika and sauté over medium low heat until tender.

Add chicken broth and cook on the low heat for 20 minutes.
In the meantime using large pasta pot, boil the water add salt and fresh pasta. Cook for 2-3 minutes.

When pasta is cooked, remove from pot, colander-drain.
Using pasta platter lay down spaghetti, add beautiful leek-cabbage sauce. Coat nicely with fresh Parmigiano -Reggiano.

It takes around 30 minutes for this dish to be made, fantastic.
Serve immediately and enjoy:)

I have to add that leeks and cabbage are fantastic veggies, especially combined with carbohydrate.
Leek is low in saturated fat, sodium, and cholesterol. High in Vitamin A, Vitamin C, Vitamin K, Folate, Manganese, Dietary Fiber, Vitamin B6, Iron and Magnesium. The nutritional value of leek makes it ideal for maintaining optimum health and weight loss same as cabbage.
Green cabbage is low in Saturated Fat, Cholesterol and high in dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.

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