Savoy Cabbage And Pintos Pasta Topper

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces pasta
• 15 ounces pinto beans, canned drained rinsed
• 1 tablespoon oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 medium carrots, diced
• 4 cups savoy cabbage, shredded
• 1 tablespoon fresh thyme
• 3/4 teaspoon salt
• 2 1/2 cups broth
• 1/3 cup fresh flat-leaf parsley, chopped
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon pepper
• 1 cup fontina cheese, shredded

Recipe

• 1 bring large pot of lightly salted water to a boil for cooking the pasta.
• 2 meanwhile, measure out 1/4 cup beans and mash with a fork in small bowl; set mashed and whole beans aside.
• 3 in large nonstick skillet, heat oil over medium-high heat. add onion and cook, stirring often, until softened, 2 to 3 minutes. add garlic, carrots, cabbage, thyme and salt and cook, stirring, until cabbage has wilted, 3 to 4 minutes.
• 4 stir in broth and reserved mashed and whole beans; bring to a simmer. reduce heat to medium-low and simmer, stirring occasionally, until cabbage is tender, 15 to 20 minutes. stir in parsley, vinegar and pepper.
• 5 shortly before sauce is ready, add pasta to boiling water. cook, stirring often, until just tender, 8 to 10 minutes. drain well and place in large serving bowl. add cabbage mixture and cheese and toss to coat. serve immediately.