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Rotini Pasta with Kohlrabi

Rotini Pasta with Kohlrabi

½ pound rotini pasta (or other spiral shape)

2 tablespoons olive oil

2 cloves garlic, minced or pressed

(or 2 TBLS finely cut garlic curls)

1 small onion, cut in slivers

3 or 4 small kohlrabi bulbs, coarsely shredded

1 large carrot, coarsely shredded

1 large bell pepper, chopped (red, yellow, or green)

the leaves from 1 sprig of fresh thyme

½ teaspoon of salt

freshly ground black pepper

freshly grated Parmesan or Asiago cheese


Put on a large pot of water and boil the pasta while you prepare the vegetables.  Heat olive oil in a large, heavy skillet over medium heat.  Saute’ the garlic and onions for 2-3 minutes.  Add the kohlrabi, carrot, bell pepper, thyme leaves, salt and black pepper.  Continue cooking, stirring often, until all vegetables are just barely tender-crisp.  If vegetables begin to stick add several tablespoons of water to the skillet.  Drain the cooked pasta and place hot pasta in a large shallow bowl.  Heap cooked vegetables on top of pasta.  Sprinkle with Parmesan or Asiago and garnish with sprigs of fresh thyme.

Serves 6.

From Nancy O’Connor’s Rolling Prairie Cookbook

Nutrition information:  per serving. 6 servings per recipe.

Calories: 170.  Protein: 4g.  Total fat: 4.6g. (sat.fat.<1g).  Carbohydrates: 27g.  Cholesterol: 0mg.  Sodium: 193mg.  Vitamin A: 35% DV.  Vitamin C: 79% DV.

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