Description
This Cabbage Pasta combines tender spaghetti with sautéed cabbage, a touch of garlic, and rich Parmesan. It’s ideal for a quick dinner or a healthy meal.
Ingredients
Scale
- 4 oz (113 grams) spaghetti or your favorite pasta shape
- 1 tablespoon extra virgin olive oil
- 1 small onion, sliced
- 1 large garlic clove, minced
- ¼ teaspoon chilli/red pepper flakes (optional)
- ½ lb (220 grams) cabbage, shredded
- ¼ teaspoon salt, plus more to taste
- ¼ cup (60 ml) cooking pasta water
- ¼ cup grated Parmesan cheese, plus more to serve
- 2–3 tablespoon chopped parsley
- 2–3 tablespoon toasted pine nuts or walnuts
Instructions
- Boil a large pot of water, add salt, and cook the pasta until al dente. Reserve ½ cup of hot pasta water, then drain the pasta.
- In a skillet over medium heat, warm the oil and sauté the onion until soft (about 4 minutes). Stir in garlic and chili flakes, cooking for 1 more minute until fragrant.
- Add the shredded cabbage and salt, cooking for about 7 minutes until wilted, gradually adding the reserved pasta water to keep it moist.
- Combine the drained pasta with the cabbage mixture in the skillet. Stir in grated Parmesan and chopped parsley, tossing well. Add more pasta water for moisture if needed.
- Serve hot, topped with additional Parmesan, a drizzle of olive oil, or chili flakes to taste.
Notes
For a vegan version, substitute Parmesan with nutritional yeast.
Adjust the chili flakes according to heat preference.
Feel free to add other vegetables for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg