What is Girlie Pasta? Pinkish Pasta.
This dish has red cabbage, red onion and red cranberries, so although the dish is not really pink, there is enough red intertwined with the pasta, to make certain parts look pink. Is pink still for girls?
This is a recipe, I used to make, ten or fifteen years ago. At that time, I remember, I could not get enough of it. When I came across a recipe for it, in my Dining Again Cookbook, I couldn’t resist making it. It is still good but I don’t think, I would eat as much as I used to. Now, I am into the savory pasta and this is sweeter than most of the dishes although the sweetener can be cut back and probably should be.
This is an easy recipe if you use the shortcuts, I did. I bought red cabbage in the bag so there was no shredding to do. I used dried cranberries from the box. I skipped roasting the almonds which is a loss. Roasted nuts are better than plain.
8 ounces gluten-free spaghetti, cooked according to directions on package
8 ounces shredded red cabbage
4 scallions, sliced thin
1/2 cup slivered almonds (roasted if you have time – it goes quickly– I was lazy)
1/4 cup olive oil (I probably used less. I make my dressings almost without oil, usually.)
salt to taste
1/3 cup vinegar (I used apple cider vinegar)
1/4 cup sugar
Place spaghetti, cabbage, scallions, almonds and cranberries in a bowl. Mix well and put aside.
In a smaller bowl, combine oil, salt, vinegar and sugar (I suggest a little black pepper.)
Pour dressing over pasta and vegetables and mix to coat everything.
I hope you like it.
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