Pizzoccheri Delight
Abigail Dyga
almost 2 years ago
A hearty and delicious pasta dish from the Italian Alps, made with buckwheat noodles, potatoes, cabbage, and cheese.
Cooking Time
45 minutes
Serving Size
4
Nutrition Per Serving
Cal
550
Protein
15g
Fat
35g
Sat Fat
20g
Carbs
45g
Chole
95mg
Fiber
6g
Sugar
4g
Sodium
800mg
Ingredients
- 8 oz. buckwheat noodles
- 2 medium potatoes, peeled and diced
- 4 cups shredded cabbage
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Fontina cheese
- 1/2 cup butter
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Cook the buckwheat noodles according to package instructions. Drain and set aside.
- In a large pot of boiling water, cook the diced potatoes until tender, about 10 minutes. Add the shredded cabbage and cook for another 5 minutes, or until the cabbage is wilted.
- In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
- In a large mixing bowl, combine the cooked noodles, potatoes, cabbage, Parmesan cheese, Fontina cheese, melted butter and garlic, salt, and black pepper. Toss well to combine.
- Transfer the mixture to a large baking dish and bake in a preheated 375°F oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with additional Parmesan cheese and black pepper, if desired.
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