Cavolo Nero Pasta
User Reviews
5
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Prep Time
2 mins
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Cook Time
12 mins
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Total Time
14 mins
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Servings
2 servings
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Calories
589 kcal
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Course
Main Course, Lunch
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Cuisine
Italian
Cavolo Nero Pasta
Description
This pasta begins by cooking whole wheat spaghetti according to package instructions. Meanwhile, cavolo nero is gently sautéed in olive oil along with crushed garlic cloves until tender but still retaining some bite. The drained pasta is combined with the greens, reserved pasta water, and additional olive oil, lemon juice and zest, olives, sea salt, ground black pepper, and grated Parmesan cheese.
The mixture is stirred until the cheese melts, creating a silky coating on the pasta. Optional pine nuts add texture and nutty notes on top. The dish offers a balance of earthy greens and bright citrus flavors with the savory depth of Parmesan and olives.
This pasta works well as a light main or side dish and suits those who appreciate greens in a simple yet flavorful pasta preparation. Adjust cooking time of the cavolo nero to suit texture preference, from tender-crisp to softer.
For variation, use vegetarian Parmesan to keep the dish vegetarian and add red chili flakes for heat if desired. A splash of white wine during cooking can also add richness.
Ingredients
- 140 g whole wheat spaghetti
- 200 g cavolo nero destemmed and chopped
- 1 tablespoon olive oil extra virgin; to cook
- 2 tablespoon olive oil extra virgin; for the dressing
- 2 garlic crushed, cloves
- 1 lemon juice and zest only
- 30 g parmesan grated
- 10 olive halved
- 1 pinch salt sea salt
- 1 pinch black pepper ground
- pine nuts optional
Instructions
- Add 140 g Whole wheat spaghetti to a pan of boiling water and cook according to the packet instructions.
- Heat 1 tablespoon Olive oilin a large pan over a low heat. Add 200 g Cavolo nero and cook for 4-5 minutes.
- Add 2 Garlic cloves and cook for a further 1 minute.
- Drain the spaghetti and reserve 50ml/0.25cup of the pasta water. Add the spaghetti and water to the pan.
- Add 2 tablespoon Olive oil, juice and zest of 1 Lemon, 10 Olives, 1 pinch Sea salt, 1 pinch Ground black pepper and 30 g Parmesan.
- Mix everything together until the cheese has melted. Serve topped with extra Parmesan and some Pine nuts (optional).
Notes
- Use vegetarian Parmesan alternatives to keep this dish vegetarian.
- Adjust cavolo nero cooking time for preferred texture, from slightly crisp to very soft.
- Add a splash of white wine with olive oil for added depth.
- Sprinkle with red chili flakes before serving if you enjoy spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 589kcal | 29% |
| Carbohydrates | 69g | 23% |
| Protein | 21g | 42% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 10mg | 3% |
| Sodium | 579mg | 24% |
| Potassium | 260mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 468IU | 9% |
| Vitamin C | 140mg | 156% |
| Calcium | 236mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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