Farfalle with peppers, cabbage and poppy seeds

Ingredients for 6 servings:

• 1 bell pepper(s), red
• 250 g white cabbage
• Salt
• 500 g pasta (farfalle)
• 2 garlic cloves
• 4 tbsp poppy seeds
• 4 tbsp butter
• ½ tsp sweet paprika powder
• ½ tsp paprika powder, hot
• 2 tbsp curd
• 2 tbsp sour cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean the bell pepper and cut it into fine, bite-sized strips with the white cabbage. Blanch in salted water for 2-3 minutes. Then rinse in a sieve and drain. Meanwhile, cook the pasta according to the package instructions. Peel the garlic and finely chop it or press it through a press. Stir it into the melted butter along with the poppy seeds and fry for 1-2 minutes. Add the vegetables and mix well. Season with salt and paprika and mix with the pasta. Now mix the quark and sour cream and pour over the pasta. Serve immediately. Tip: If you want to make this a lower-calorie dish, use low-fat quark and instead of sour cream, you can use yogurt and a dash of lemon juice. This will make the whole dish a bit fresher and lighter.