Ingredients
Pasta and Cabbage
- 12 oz Campanelle pasta Can substitute with any pasta shape
- 4 cups Cabbage, chopped Use fresh cabbage for the best flavor
Flavor Ingredients
- 4 cloves Garlic, minced Adds depth of flavor
- 1 cup Parmesan cheese, grated Can substitute with Pecorino Romano or nutritional yeast for a dairy-free version
- 1 tbsp Lemon zest Adds a bright note
- 1 tsp Salt
- 1 tsp Black pepper To taste
Toppings
- 1/2 cup Spicy breadcrumbs For added crunch
- 2 tbsp Olive oil For sautéing
Method
Preparation
- Cook the campanelle pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped cabbage and cook until charred and tender.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- In a bowl, mix grated Parmesan cheese, lemon zest, salt, and black pepper.
- Add the cooked pasta to the skillet with the charred cabbage and garlic. Pour in the cheese mixture and toss to combine, ensuring the sauce is silky.
- Top with spicy breadcrumbs before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 8gSodium: 600mgFiber: 4gSugar: 2g
Notes
Serve warm garnished with extra Parmesan cheese and a sprinkle of spicy breadcrumbs. Pair it with a simple green salad or some crusty bread to soak up the creamy sauce. If you have leftovers, let the pasta cool down before transferring it to an airtight container and store in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or olive oil to restore the creamy texture.
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