Velvety Spaghetti with Sautéed Cabbage and Parmigiano-Reggiano

Ingredients

- 8 oz spaghetti
- 4 cups cabbage, thinly sliced
- 4 tbsp unsalted butter
- 1 cup grated Parmigiano-Reggiano cheese
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Cook the Spaghetti:
a. Bring a large pot of salted water to a boil over high heat.
b. Add 8 oz of spaghetti to the boiling water and cook until al dente, approximately PT10M (10 minutes).
c. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.

2. Prepare the Cabbage:
a. While the pasta cooks, thinly slice 4 cups of cabbage. Ensure uniform slices for even cooking.

3. Sauté the Cabbage:
a. In a large skillet over medium heat, melt 4 tbsp of unsalted butter.
b. Add the sliced cabbage to the skillet, sautéing until the cabbage is tender and slightly caramelized, about PT8M (8 minutes).
c. Season with a pinch of salt and freshly ground black pepper.

4. Combine Spaghetti and Cabbage:
a. Add the cooked spaghetti to the skillet with cabbage. Toss together gently.

5. Incorporate Parmigiano-Reggiano:
a. Gradually add 1 cup of grated Parmigiano-Reggiano cheese, stirring continuously to melt.
b. Pour in small amounts of reserved pasta water as needed to create a light, creamy sauce.

6. Season and Serve:
a. Adjust salt and pepper to taste.
b. Serve immediately, garnishing each serving with extra shaved Parmigiano-Reggiano if desired.

Total Time

PT30M
30 minutes

Type of Dish

Dinner

Keywords

Spaghetti, Cabbage, Parmigiano-Reggiano, Dinner, Pasta, Italian, Quick Meal, Vegetarian, Comfort Food, Easy Recipe

Recipe Yield

Feeds 4 adults

Calories

1600 calories total for the entire dish

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