Lemon Garlic Cabbage Pasta (Printable)
A zesty pasta featuring tender cabbage, fragrant garlic, and bright lemon flavors.
# What You'll Need:
→ Pasta
01 - 12 oz spaghetti or linguine
02 - Salt for pasta water
→ Vegetables
03 - 3 tbsp olive oil
04 - 1 small head green cabbage (about 1.5 lbs), cored and thinly sliced
05 - 4 large garlic cloves, thinly sliced
06 - Zest and juice of 1 large lemon
07 - 1/4 cup fresh parsley, finely chopped
→ Seasoning & Garnish
08 - 1/2 tsp red pepper flakes
09 - Freshly ground black pepper, to taste
10 - 1/2 cup grated Parmesan cheese, plus extra for serving
11 - 2 tbsp unsalted butter
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant but not browned.
03 - Add sliced cabbage and a generous pinch of salt. Sauté, stirring frequently, for 8–10 minutes, until the cabbage is softened and lightly caramelized.
04 - Stir in red pepper flakes, lemon zest, and lemon juice. Cook for 1 more minute.
05 - Add drained pasta to the skillet along with butter and half of the reserved pasta water. Toss everything together over low heat until the sauce lightly coats the pasta, adding more pasta water as needed.
06 - Stir in parsley and Parmesan cheese. Season with black pepper and additional salt to taste. Serve immediately with extra Parmesan and a drizzle of olive oil if desired.
# Expert Suggestions:
01 -
- The way the cabbage gets sweet and silky in the pan makes you forget youre eating something so healthy and inexpensive
- It comes together in under 30 minutes but tastes like it came from a restaurant that takes reservations
02 -
- That pasta water is liquid gold, so do not dump it down the drain until you are absolutely certain you do not need it
- The cabbage might look like too much at first, but it cooks down significantly and you will want every bite
03 -
- Slice the cabbage as thinly as possible for the best texture
- Add the lemon juice at the very end to preserve its bright acidity