Description
A simple recipe for creamy Alfredo pasta incorporating shredded cabbage for added texture and bulk.
Ingredients
Scale
- 12 oz pasta (fettuccine or penne)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 4 cups shredded green cabbage
- 1/2 cup reserved pasta water
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Cook the pasta according to package directions. Before draining, reserve 1/2 cup of the starchy cooking water. Drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the shredded cabbage to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the cabbage softens slightly but still retains some bite.
- Reduce the heat to low. Pour in the heavy cream and the reserved pasta water. Stir well.
- Stir in the Parmesan cheese until the sauce is smooth and begins to thicken slightly. Do not let the sauce boil once the cheese is added.
- Season the sauce with salt and black pepper. Taste and adjust seasoning as needed.
- Add the cooked and drained pasta to the skillet with the sauce and cabbage. Toss everything together until the pasta is evenly coated.
- Serve immediately, topped with extra grated Parmesan cheese.
Notes
- For a richer sauce, use half-and-half instead of heavy cream, but reduce the amount of reserved pasta water slightly.
- You can add 1/2 cup of frozen peas during the last two minutes of sautéing the cabbage for extra color.
- If you prefer softer cabbage, cover the skillet while sautéing to steam it slightly.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 450
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 50
- Fiber: 5
- Protein: 18
- Cholesterol: 90