Description
Enjoy this delightful Cabbage Pasta, a quick and healthy dish made with fresh cabbage, garlic, and parmesan. Perfect for a comforting weeknight 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
- Bring a large pot of water to a boil, then add salt and cook the pasta until al dente according to package instructions. Reserve ¼ cup of hot pasta water before draining.
- In a skillet over medium heat, add olive oil and cook the sliced onion until soft and translucent, about 4 minutes. Stir in minced garlic and chili flakes, cooking for 1 minute until fragrant; do not let the garlic burn.
- Add the shredded cabbage and salt to the skillet and cook for about 7 minutes until wilted, gradually adding reserved pasta water to keep the mixture moist and prevent burning.
- Drain the pasta and add it to the skillet with the vegetable mixture, along with grated Parmesan and chopped parsley. Toss until well combined; add toasted pine nuts too, using reserved pasta water if needed for moisture.
- Serve immediately with extra grated Parmesan, a drizzle of olive oil, or more chili flakes to taste.
Notes
Feel free to use your favorite type of pasta.
Adjust the amount of chili flakes based on your spice preference.
For a vegan option, replace Parmesan cheese with nutritional yeast.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg