Veronica and I went to the farmer’s market Saturday morning. We haven’t been in a while, so we really loaded up.
It’s kind of unbelievable how much stuff can fit in my little smart car. Well, and on top too.
VJ bought a couple of zucchini from one of the farmers at the market and paid 2 bucks. That is a ridiculous price to pay, it’s too much! I bought a full head of red cabbage for a buck and knew just what to do with it.
I LOVE this pasta dish. It’s awesome with a refreshing salad of arugula, radicchio, radishes and thinly shaved zucchini. I love how the crunchy raw vegetables in the salad contrast the slow cooked cabbage in the pasta dish.
- 1/2 cup olive oil
- 2 medium red onions, thinly sliced
- 4 garlic cloves, minced
- 2 pounds red cabbage, thinly sliced
- salt and pepper to taste
- 4 ounces French feta
- 1 pound linguine
Heat oil in a large, deep skillet. Add onions, cover and cook over low heat for 10 minutes. Add garlic and cook until fragrant, about 3 minutes.
Add cabbage, cover and cook until cabbage is tender, about 20 minutes.
Meanwhile, cook linguine in boiling salted water until al dente.
Toss cabbage with pasta, season with salt and pepper. Transfer to serving bowls, top with feta and serve.
Arugula, radicchio, zucchini and radish salad
zucchini, thin slice
radishes, thin slice
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
Season salt and pepper to taste
Slice the radishes, shave the zucchini and chop the radicchio.
Combine olive oil and lemon juice. Season with season salt and pepper.
Combine arugula and radicchio, toss with some of the olive oil and lemon juice. Add to the serving dish
Toss the vegetables with the dressing. Place on top of the arugula and radicchio. Garnish with parmigiano-reggiano shavings.