Cabbage Pasta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
507 kcal
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Course
Main Course, Lunch
Cabbage Pasta
Description
This recipe prepares pasta according to package directions and simultaneously sautés diced onion and crushed garlic in olive oil. Shredded savoy cabbage is added and cooked until slightly softened but still with some bite to maintain texture. The cooked pasta is combined with the sautéed vegetables and a sauce made from reduced-fat crème fraîche, lemon juice and zest, and parmesan cheese, seasoned with sea salt and black pepper.
The lemon provides brightness to the creamy sauce while parmesan adds umami richness. The cabbage contributes a leafy, slightly sweet vegetable note and mild crunch depending on cooking time. The dish has a balanced texture from al dente pasta and tender veggies.
This pasta works well as a vegetarian main or side and can be customized with additional seasonings like mustard or chili flakes. Adjusting cabbage cooking time influences texture from tender to soft.
Ingredients
- 140 g pasta various shapes
- 1 onion medium; diced
- 2 garlic crushed, cloves
- 0.5 lemon juice and zest only
- 1 teaspoon olive oil
- 170 g savoy cabbage shredded
- 120 g crème fraîche reduced fat
- 40 g parmesan grated
- 1 pinch salt sea salt
- 1 pinch black pepper ground
Instructions
- Cook 140 g Pasta shapes according to the packet instructions, around 12 minutes.
- Heat 1 teaspoon Olive oil and add 1 Onion. Cook over a low heat for 4 minutes.
- Add 2 Garlic cloves and 170 g Savoy cabbage. Continue to cook for 4 minutes.
- Add 120 g Reduced fat creme fraiche, juice and zest of 0.5 Lemon, 40 g Parmesan, 1 pinch Sea salt and 1 pinch Ground black pepper. Mix well and continue cooking for 2 minutes.
- Drain the pasta, reserving 50ml/0.25cups of pasta water. Add the pasta and pasta water to the pan. Mix it all together.
- Serve topped with more pepper and Parmesan shavings.
Notes
- Cook cabbage to preferred tenderness; longer cooking results in softer cabbage.
- A splash of white wine before adding crème fraîche can add richness if desired.
- Adding Dijon or wholegrain mustard can boost flavor complexity.
- Red chili flakes provide a subtle heat when sprinkled before serving, if you like spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 507kcal | 25% |
| Carbohydrates | 69g | 23% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 411mg | 17% |
| Potassium | 500mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 1014IU | 20% |
| Vitamin C | 46mg | 51% |
| Calcium | 307mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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