When it comes to pasta, sometimes it pays to think outside the box. This recipe isn't your grandmother's baked pasta dish. It's healthy, meatless, and not oversaturated with melted cheese.
Instead, it's a clever rendition of a pie with cooked cabbage leaves acting as the crust. Mediterranean ingredients — kalamata olives, capers, tomatoes, and fresh basil — make a filling that is high in flavor, but not in fat.
To serve this creative one-pan meal to your family, get the recipe and read more.
From Vegetarian Times Ingredients 1 Tbs. breadcrumbs Directions Serves 8-10.
8 oz. capellini or other thin, spaghetti-like pasta
6 large outer leaves of savoy cabbage, or more if needed
2 cups chopped tomatoes plus 1 large tomato
30 black olives, chopped, preferably kalamata
1 Tbs. large capers
1 tsp. minced garlic
1 Tbs. olive oil
2 Tbs. fresh sweet basil, minced
Freshly ground black pepper to taste
1/3 cup freshly grated Parmesan cheese
Minced parsley for garnish
From Vegetarian Times
1 Tbs. breadcrumbs