Italian-inspired
Creamy Cabbage Alfredo Pasta
A lighter cabbage Alfredo pasta where sweet sauteed cabbage folds into fettuccine, Parmesan, garlic, lemon, and black pepper.
Cabbage Alfredo sounds like a trend gimmick until the cabbage is cooked properly.
Thin slices turn sweet and silky in butter and garlic, then fold into pasta so the bowl tastes creamy without relying only on heavy sauce.
The sauce uses Parmesan, half-and-half, and starchy pasta water.
Lemon juice at the end keeps the dish from feeling flat and makes the cabbage taste brighter.
Cut the cabbage thinly and give it time in the skillet.
You want soft ribbons with a few browned edges, not crunchy slaw mixed into pasta.
For another recipe in this seed collection, try Creamy Tuscan White Bean Pasta or Cabbage Roll Soup with Turkey and Rice.
Directions
- Cook fettuccine in salted water until just shy of al dente, reserving 1 cup pasta water before draining.
- Melt butter in a large skillet over medium heat. Add cabbage and salt and cook for 12 to 15 minutes, until soft and lightly browned.
- Add garlic and cook for 1 minute.
- Stir in half-and-half and 1/2 cup reserved pasta water. Bring to a gentle simmer.
- Add pasta, Parmesan, lemon juice, and black pepper. Toss until glossy, adding more pasta water as needed.
- Finish with parsley and serve immediately.
Nutrition
Nutrition Information
Estimated per serving: 610 calories, 24 g protein, 82 g carbohydrates, 22 g fat.
Variations
Recipe Variations
- Add peas during the final minute of pasta cooking.
- Use whole wheat fettuccine for more fiber.
- Add crisp pancetta if you do not need the dish vegetarian.
Notes
- Grate Parmesan finely so it melts smoothly.
- Keep the sauce at a gentle simmer; boiling can make dairy separate.
- Leftovers reheat best with a splash of milk or water.
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