| 1 box | BARILLA® Whole Grain Penne |
| 3 tablespoons | extra virgin olive oil, divided |
| 3 cups (1 large) | white onion, julienne |
| 1 sprig | fresh rosemary |
| 7 cups (1/2 head) | cabbage, julienne |
| to taste | sea salt |
| to taste | freshly ground black pepper |
| 1 tablespoon | butter |
| 1/3 cup | Parmigiano cheese, grated |
BRING a large pot of water to a boil.
HEAT a medium skillet over on medium-low heat. Add oil to the pan. Add julienne onions and rosemary sauté for ten minutes until the onions are translucent and slightly brown.
ADD cabbage; season with salt and pepper. Cover with a lid and cook over medium heat until the cabbage is thoroughly cooked. Meanwhile,
COOK Whole Grain Penne according to the directions, drain and toss with the sauce. Finish with butter and cheese before serving.