"Discover the joys of teenage or even young, tender adults (vegetables) in this recipe."
Prep time: 5 minutes
Total time: 15 minutes
1 pound|454 grams spaghetti
2 whole savoy cabbages, sliced thinly or 8–10 bunches of different greens from the farmers market (mustard leaf, cavolo nero, etc.), leaves only, blanched in salty water for a few minutes
2 tablespoons extra virgin olive oil
truffle oil, to taste
a big hunk of excellent Parmesan cheese
freshly ground black pepper, to taste
- Bring a large stockpot of water to a boil. Salt the boiling water well. Add the pasta and cook until al dente (approximately 8 minutes).
- Meanwhile, thinly slice cabbage or selected greens. A few minutes before the pasta is completely cooked, add the cabbage. Stir. Drain.
- In a large bowl, mix the pasta, cabbage, and olive oil together.
- Season with sea salt and freshly ground black pepper. Serve with freshly grated Parmesan cheese and truffle oil drizzled over the top.
From The Sign of a Good Restaurant Involves You Falling off Your Seat
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