Cabbage, Pasta and Pepper

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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.

Serves 4
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


  1. Bring a large saucepan filled with water to a boil.
  2. Add pasta; cook according to instructions on package. Drain, reserving ¼ cup cooking liquid to be used later.
  3. 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.
  4. Add cabbage to pan and cover; cook 10 minutes or until browned and tender, stirring occasionally.
  5. Remove lid. Stir in salt, black pepper, and jalapeño pepper; cook 2 minutes.
  6. Stir in pasta, reserved ¼ cup pasta cooking liquid, and reserved garlic. Stir in rind and half the cheese (1½ ounces).
  7. 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

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