Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
| Dry whole-wheat pasta | 300 g | Whole culinary ingredient |
 Cabbage, sliced | 280 g | Sweet, Astringent · Cooling |
 Green peas | 180 g | Sweet, Astringent · Cooling |
 Fresh dill | 18 g | Pungent, Bitter · Heating |
 Olive oil | 22 g | Sweet, Bitter, Astringent · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1200 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring the water to a boil, add part of the rock salt, and cook the dry whole-wheat pasta until tender but intact.
- Reserve a little cooking water, drain the pasta, and keep it warm.
- Warm the olive oil and cook the sliced cabbage and green peas with oregano until fully tender.
- Fold in the pasta and fresh dill, adding reserved water only as needed for a light sauce.
- Adjust the remaining rock salt and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original continental lacto-vegetarian pasta adaptation)
Cabbage Pea Whole-Wheat Pasta uses a vegetable-forward sauce and a moderate pasta portion. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Cabbage Pea Whole-Wheat Pasta
| Nutrient | Per 100g | Per Serving (1 serving (502g)) |
|---|---|---|
| Energy (Calories) | 74 kcal | 370 kcal |
| Protein | 2.8 g | 14.0 g |
| Total Carbohydrates | 13.2 g | 66.4 g |
| Dietary Fiber | 2.3 g | 11.6 g |
| Total Sugars | 1.4 g | 6.9 g |
| Total Fat | 1.6 g | 8.0 g |
| Calcium | 18.3 mg | 91.7 mg |
| Iron | 0.86 mg | 4.31 mg |
| Magnesium | 25.3 mg | 126.8 mg |
| Phosphorus | 65.4 mg | 328.1 mg |
| Potassium | 119 mg | 597 mg |
| Sodium | 103 mg | 519 mg |
| Zinc | 0.60 mg | 3.00 mg |
| Copper | 0.10 mg | 0.51 mg |
| Manganese | 0.52 mg | 2.63 mg |
| Selenium | 11.8 µg | 59.3 µg |
| Vitamin C | 9.5 mg | 47.5 mg |
| Vitamin A (RAE) | 7.7 µg | 38.6 µg |
| Vitamin E | 1.07 mg | 5.35 mg |
| Vitamin K | 14.6 µg | 73.4 µg |
| Thiamin (Vitamin B1) | 0.09 mg | 0.47 mg |
| Riboflavin (Vitamin B2) | 0.05 mg | 0.27 mg |
| Niacin (Vitamin B3) | 1.54 mg | 7.73 mg |
| Vitamin B6 | 0.08 mg | 0.39 mg |
| Folate (DFE) | 23.8 µg | 119.6 µg |
| Choline | 4.1 mg | 20.5 mg |
