Ingredients
Pasta and Sauce Ingredients
- 8 oz fettuccine
- 2 tbsp olive oil
- 3-4 cloves garlic, minced
- 2 cups cabbage, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Method
Cooking the Pasta
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
Making the Sauce
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chopped cabbage to the skillet and cook until it is tender, about 3-5 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce is creamy.
- Season with salt and pepper to taste.
Combining Pasta and Sauce
- Add the cooked fettuccine to the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve warm, garnished with fresh parsley if desired.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 22gSaturated Fat: 10gSodium: 400mgFiber: 3gSugar: 2g
Notes
Ensure the cabbage is chopped evenly so it cooks uniformly. For a bit of heat, you can add red pepper flakes when sautéing the garlic. If you want it extra creamy, feel free to adjust the amount of heavy cream and Parmesan cheese. To make it a complete meal, consider adding cooked chicken or shrimp. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of milk or cream.
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