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Print this Recipe    Cabbage Pasta

Low-Fat Sauteed Cabbage & Pasta

2 cups shredded bok choy (Chinese cabbage)
1/2-3/4 cup red bell pepper, finely chopped
1 cup red onion, chopped
1 tsp. olive oil
1/4 cup vegetable broth
12 ounces spinach pasta (rotelle or ribbon noodles)
2 Tablespoons freshly chopped parsley
Salt or salt substitute and freshly-ground pepper to taste
1 Tablespoon red pepper flakes (optional)

Saute cabbage, red pepper, and onions in oil and broth until wilted.
Remove from heat, cover at once, and set aside. Prepare pasta
according to directions on package, making sure not to overcook.
Toss all ingredients together until well-mixed. Red pepper flakes
add more zest to this dish. Serve piping hot. Makes 4 main dishes.

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