Today for dinner I did a recipe from Alicia Silverstone’s Book “The Kind Diet”. I did her Rustic Pasta. It was really good and had a nice Asian like flavor with lots of good veges.

Serves 4 to 6

-1/4 pound pasta (any favorite shape, I used fusilli)

-2 tbps olive oil

-2 large onions thinly sliced

-2 garlic cloves finely chopped

-2 celery stalks diced

-1/4 cup shoyu (type of soy sauce)

-1/2 tsp fine sea salt

-1/2 tsp garlic powder

-1 head of cabbage thinly sliced

-5-6 tbps marinara sauce

Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta; cook just until al dente. Drain the pasta

Meanwhile, heat the oil in a large skillet over high heat. Add the onions and cook for 7 minutes until softened, then add the garlic and saute for 3 minutes longer, until the onions are transparent and turning golden.

Add the celery to the skillet and saute for 3 to 4 minutes. Stir in the shoyu, salt, and garlic powder, then add the cabbage; saute for 4 minutes. Reduce the heat to a simmer and cook for 5 minutes longer.

Add the pasta to the skillet with the marinara sauce and toss together. Cook over medium-high heat for a minute or two and serve.