Lemon Cabbage and Noodles
Lemon Cabbage and Noodles might be just the side dish you are searching for. For 27 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 86 calories, 5g of protein, and 2g of fat each. 28 people have made this recipe and would make it again. A mixture of whole wheat pasta, butter, savoy cabbage, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Skinny Chef. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a rather bad spoonacular score of 26%. Similar recipes include Noodles and Cabbage, Cabbage And Noodles, and Cabbage and Noodles.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 tablespoon balsamic vinegar
1 tablespoon butter
1 lemon, zested and juiced
1 cup of low-fat cottage cheese
1 tablespoon olive oil
1/4 cup Parmesan, grated
1/4 teaspoon salt
1/2 small head of Savoy cabbage, outer leaves removed and shredded (about 3 cups)
2 teaspoons of sugar
8 ounces whole wheat pasta, angel hair, spaghetti, or linguine
Equipment:
frying pan
Cooking instruction summary:
Cook the pasta one minute less than the package directions indicate. Reserve one cup of the cooking water, drain the pasta, and set aside.Heat the olive oil in a large, heavy skillet over medium heat. Add the butter to the hot oil. When the butter foams, add the cabbage and sprinkle with salt. Over medium heat, cook the cabbage until it begins to soften, but does not brown, about 10 to 15 minute). Add the lemon zest and vinegar, cooking an additional 2 minutes until the zest becomes fragrant.Over low heat, fold in the pasta, a little of the pasta water, the cottage cheese, Parmesan, lemon zest, juice, balsamic, and sugar. Add additional pasta water if the mixture is too dry. Serve immediately.
Step by step:
1. Cook the pasta one minute less than the package directions indicate. Reserve one cup of the cooking water, drain the pasta, and set aside.
2. Heat the olive oil in a large, heavy skillet over medium heat.
3. Add the butter to the hot oil. When the butter foams, add the cabbage and sprinkle with salt. Over medium heat, cook the cabbage until it begins to soften, but does not brown, about 10 to 15 minute).
4. Add the lemon zest and vinegar, cooking an additional 2 minutes until the zest becomes fragrant.Over low heat, fold in the pasta, a little of the pasta water, the cottage cheese, Parmesan, lemon zest, juice, balsamic, and sugar.
5. Add additional pasta water if the mixture is too dry.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
