Be sure to use fresh sage and chives. I grow both, but you can also find the fresh herbs in your grocery store.
If you would like a meat option, bacon, ham or a chicken sausage makes a nice addition.
1 small cabbage coarsely chopped
1/2 bag of whole wheat spaghetti
1/2 cup of chopped chives
3 tablespoons of chopped sage
1 tablespoon of olive oil
1 large clove of garlic chopped
1 cup of milk
1 tablespoon of cornstarch
1 tablespoon of butter
1 cup of grated Asiago Cheese(Parmesan is a nice alternative)
salt and black pepper to taste
red pepper optional
Meat of your choice
1.Fill a large pot with water and add a tablespoon of salt to the water. Bring to a boil.
2.Saute chopped garlic in olive oil over medium heat, just until it begins to turn golden. Add sage, chives(reserve a little of the chives and the sage to sprinkle over pasta) and red pepper. Saute for a minute or so just to release flavors. Set aside.
3.In a separate pan, add the corn starch. Slowly add milk, stirring constantly. Add the butter and continue to stir until mixture just begins to thicken. Add garlic and herb mixture, 1/2 cup of cheese and set aside. If adding meat, cook separately and then add to sauce at this time.
4.Once water begins to boil, add pasta and cabbage. Boil until pasta is cooked. Drain cabbage and pasta mixture and place in serving bowl.
6. Sprinkle pasta with reserved herbs and cheese and serve.