Lemon Garlic Cabbage Pasta (Printable)
Tender cabbage and garlic tossed with pasta in a zesty lemon butter sauce. Ready in 30 minutes.
# What You 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
# Directions:
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 Tips:
01 -
- The cabbage turns into something magical and sweet when cooked down
- Lemon cuts through the richness for a perfectly balanced bowl
02 -
- Do not rush the cabbage, that golden color equals deep flavor
- Reserving pasta water is not optional, it creates the silky sauce
03 -
- Slice cabbage thin for even cooking and better texture
- Keep garlic from browning or it will turn bitter