Cabbage and Leek Pasta

Dear Turkey,

This pasta is cheap,

Healthy, quick, and way more than

The sum of its parts

Cabbage and Leek Pasta

(adapted from budget bytes, serves 3)

Ingredients:

- 8 oz egg noodles, cooked al dente

- 3-6 T butter (just get out a whole stick and see how much you need)

- 2 c chopped leeks

- 4 c chopped cabbage (I used a bag of cole slaw, carrots and all)

- 2 large shallots, chopped

- salt and pepper, to taste

Instructions:

- While you cook the pasta, chop the veggies. Drain the pasta and, in the same pot, heat 2-3 T of butter. 

- Add the shallots and cook for a minute or two before you add the rest of the veggies. Cook, stirring often, until the cabbage starts to become transparent and give up its liquid -- this took me almost 15 minutes, but it will depend on how big your pot is and how much cabbage you use. You may need to add more butter to keep things from sticking.

- Return the pasta to the pot and stir in another tablespoon or two of butter. Generously salt and pepper to taste (I found that this took a lot more salt than I would have predicted -- you can also add some salt while the veggies are cooking, this may speed things along). 

- Serve with chipotle tabasco.

Enjoy,

Tofu