Description
Cabbage Walnut Pasta is a quick and flavorful Italian-inspired main course that combines al dente pasta with sautéed green cabbage, toasted walnuts, and Parmesan cheese. Enhanced with garlic, lemon juice, and a hint of red pepper flakes, this vegetarian dish is perfect for a nutritious weeknight dinner.
Ingredients
Pasta and Sauce
- 8 ounces pasta (such as spaghetti or linguine)
- 3 tablespoons olive oil
- 1 small head green cabbage, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup toasted walnuts, roughly chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- Sauté cabbage: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the thinly sliced cabbage and sauté for 8 to 10 minutes, stirring occasionally, until the cabbage wilts and becomes lightly browned.
- Add aromatics and seasonings: Stir in the minced garlic, salt, black pepper, and red pepper flakes if using. Cook for an additional minute until fragrant.
- Toss pasta and walnuts: Add the cooked pasta, toasted walnuts, and Parmesan cheese to the skillet. Toss everything together thoroughly, adding reserved pasta water a splash at a time to create a light sauce that coats the pasta and cabbage.
- Finish and serve: Stir in the lemon juice and adjust seasoning to taste. Garnish with extra Parmesan cheese and fresh parsley before serving warm.
Notes
- For extra richness, add a tablespoon of butter or a dollop of ricotta cheese when mixing.
- Swap Parmesan cheese for nutritional yeast to make this recipe dairy-free.
- Use whole wheat or gluten-free pasta as suitable substitutes.
- Red pepper flakes are optional and can be omitted to reduce spiciness.
