1/4 cup olive oil
1 pound savoy cabbage, thinly sliced
1 pound carrots, cut in thin strips
1 medium yellow onion, thinly sliced
26 ounces pasta sauce
1 pound capellini, cooked and drained
In Dutch oven, over medium high heat, heat oil; stir in vegetables. Cook and stir until vegetables are tender crisp, about 2 minutes. Stir in pasta sauce, then capellini; heat through. Makes 6 to 8 servings.
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