Splurge on the cheese for this dish, the economy of the main ingredients (pasta and cabbage), allow for purchasing a really good cheese and still staying within budget. Any aged white cheese (e.g., parmesan, cheddar, provolone, manchego) will do.
Serving Size: 1½ cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 6 ounces (approximately 2¼ cups) uncooked whole-wheat penne
- 3 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 6 cups coarsely chopped green cabbage
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ red (or green) jalapeño pepper, thinly sliced
- 1 teaspoons grated lemon rind
- 3 ounces (approximately ¾ cup) parmesan cheese, shredded and divided
- 2 teaspoons fresh thyme leaves
- Bring a large saucepan filled with water to a boil.
- Add pasta; cook according to instructions on package. Drain, reserving ¼ cup cooking liquid to be used later.
- Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic to pan; sauté 30 seconds, or until beginning to brown. Remove garlic from pan; set aside.
- Add cabbage to pan and cover; cook 10 minutes or until browned and tender, stirring occasionally.
- Remove lid. Stir in salt, black pepper, and jalapeño pepper; cook 2 minutes.
- Stir in pasta, reserved ¼ cup pasta cooking liquid, and reserved garlic. Stir in rind and half the cheese (1½ ounces).
- Divide pasta mixture among 4 bowls. Sprinkle evenly with remaining cheese (1½ ounces) and thyme.
Nutrition Information per Serving:
- Serving Size: 1½ cups
- Vegetables: 1½ cups
- Fruits: 0 cups
- Calories: 338 calories
- Carbohydrates: 39 grams
- Fiber: 7 grams
- Protein: 13 grams
- Fat: 16 grams
- Sodium: 319 mg