Serves = 4
250g penne pasta
¼ green cabbage, roughly chopped
1 bunch silverbeet, roughly chopped
1/3 cup grated cheddar cheese
1/8 cup grated or shaved parmesan cheese
2 Tablespoons Extra Virgin Olive Oil
2 tsp (or cloves) crushed garlic
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Ingredients
It’s this easy
- Pre-heat oven to 200 degrees Celsius
- Fill a large pot to ¾ full with water, place on the stove and heat on high until the water is boiling
- While water is heating to boiling, with a large, sharp knife, roughly chop the cabbage and the silverbeet, finely chop the garlic
- Once the water in the pot has boiled place the 250g of pasta, chopped cabbage and silverbeet into the pot. Turn heat on the stove down to medium-high, cook for 14 minutes stirring occasionally
- Strain the water from the pasta, cabbage, and silver beet
- Pour pasta, cabbage, and silver beet into a large baking dish. Sprinkle the grated cheddar cheese and parmesan on top of the pasta
- Place the baking dish in the pre-heated oven to cook for 20 minutes, or until the cheese is melted and golden
- When the pasta mix has 5 minutes left in the oven, heat the olive oil in a pot over medium-high heat for 1 minute. Add the chopped garlic and cook while stirring for 2 minutes
- Remove the baking dish from the oven and pour the hot garlic and oil over the pasta
- Serve
Tweaks
Add any extra vegetables you like (e.g., grated zucchini, a finely sliced leek, spinach)
Can include a combination of multiple different cheeses or add some herbs for extra flavour
Notes
Nutrition information (per serve),
- Energy (1922 kJ)
- Protein (20.2 g)
- Total Fat (21.4 g)
- Saturated Fat (7.9g)
- Carbohydrate (43.7g),
- Starch (39.8g)
- Sugars (4.0g)
- Added sugars (0g)
- Free Sugars (0g)
- Dietary Fibre (4.7g)
- Sodium (475.1mg)
- Calcium (341.8mg)
- Iron (2.4mg)
