Pizzoccheri is the name of a pasta with buckwheat flour and wheat flour. It is also the name of a deliciously tasting Italian dish with this pasta, green cabbage, potato, tasteful Fontina cheese and sage garlic butter. It is the perfect winter dish. In this version I have slightly adapted the traditional recipe in order to lower the fat and carb rate (less butter, less pasta, more vegetables).
The pizzoccheri pasta can be replaced with wholewheat tagliatelle. Please adapt the cook time.
If Fontina cheese is not available, replace it with sweet smelly cheese. The taste will be fine but not as good.
The cabbage can be wholly or partially replaced with spinach or wild spinach. Cook these vegetables for 1 minute.
The remaining 1/2 cabbage can be cut, blanched and frozen in order to you use it next time. Don't throw away the remains of your dish. This dish tastes even better next day. A perfect lunch snack!