Creamy Cabbage Alfredo Pasta
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Difficulty: Easy
Cuisine: Italian-inspired

Description:
A lighter cabbage Alfredo pasta where sweet sauteed cabbage folds into fettuccine, Parmesan, garlic, lemon, and black pepper.

Ingredients:
- 1.00 Tablespoon lemon juice
- 3.00 Clove garlic
- 1.00 Teaspoon kosher salt
- 1.00 Teaspoon black pepper
- 0.25 Cup parsley
- 1.00 Cup Parmesan cheese
- 3.00 Tablespoon unsalted butter
- 0.50 Head green cabbage
- 12.00 Ounce fettuccine
- 1.00 Cup half-and-half

Instructions:
<ol><li>Cook fettuccine in salted water until just shy of al dente, reserving 1 cup pasta water before draining.</li><li>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.</li><li>Add garlic and cook for 1 minute.</li><li>Stir in half-and-half and 1/2 cup reserved pasta water. Bring to a gentle simmer.</li><li>Add pasta, Parmesan, lemon juice, and black pepper. Toss until glossy, adding more pasta water as needed.</li><li>Finish with parsley and serve immediately.</li></ol>

Notes:
<ul><li>Grate Parmesan finely so it melts smoothly.</li><li>Keep the sauce at a gentle simmer; boiling can make dairy separate.</li><li>Leftovers reheat best with a splash of milk or water.</li></ul>

Source: https://recipesworthcooking.com/creamy-cabbage-alfredo-pasta/export/