Description
This Cabbage Pasta is a delightful blend of spaghetti and fresh vegetables, offering an irresistible flavor profile. Perfect for a quick and healthy meal, it’s a go-to for anyone looking for simple and satisfying recipes.
Ingredients
Scale
- 4oz (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 and add salt. Cook the pasta according to package instructions until al dente. Reserve ½ cups of hot pasta water before draining the pasta.
- Place a skillet over medium heat. Add the olive oil and cook the sliced onion for about 4 minutes until soft and translucent. Stir in the minced garlic and chili flakes and cook for an additional minute until fragrant. Avoid burning the garlic.
- Add the shredded cabbage and salt to the skillet. Cook for about 7 minutes or until the cabbage wilts, gradually adding ¼ cup of reserved pasta water to keep it moist and prevent burning.
- Drain the cooked pasta and add it to the skillet along with grated Parmesan cheese and chopped parsley. Toss everything together until well combined, using reserved pasta water if needed for moisture.
- Serve the dish immediately, topped with extra grated Parmesan, a drizzle of olive oil, or chili flakes to enhance the flavors.
Notes
Feel free to substitute the spaghetti with your favorite pasta shape.
Adjust the amount of chili flakes to your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg