Lemon Cabbage and Noodles

Lemon Cabbage and Noodles might be just the side dish you are searching for. For 27 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 86 calories, 5g of protein, and 2g of fat each. 28 people have made this recipe and would make it again. A mixture of whole wheat pasta, butter, savoy cabbage, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Skinny Chef. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a rather bad spoonacular score of 26%. Similar recipes include Noodles and Cabbage, Cabbage And Noodles, and Cabbage and Noodles.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 tablespoon balsamic vinegar

1 tablespoon butter

1 lemon, zested and juiced

1 cup of low-fat cottage cheese

1 tablespoon olive oil

1/4 cup Parmesan, grated

1/4 teaspoon salt

1/2 small head of Savoy cabbage, outer leaves removed and shredded (about 3 cups)

2 teaspoons of sugar

8 ounces whole wheat pasta, angel hair, spaghetti, or linguine

Equipment:

frying pan

Cooking instruction summary:

Cook the pasta one minute less than the package directions indicate. Reserve one cup of the cooking water, drain the pasta, and set aside.Heat the olive oil in a large, heavy skillet over medium heat. Add the butter to the hot oil. When the butter foams, add the cabbage and sprinkle with salt. Over medium heat, cook the cabbage until it begins to soften, but does not brown, about 10 to 15 minute). Add the lemon zest and vinegar, cooking an additional 2 minutes until the zest becomes fragrant.Over low heat, fold in the pasta, a little of the pasta water, the cottage cheese, Parmesan, lemon zest, juice, balsamic, and sugar. Add additional pasta water if the mixture is too dry. Serve immediately.

 

Step by step:


1. Cook the pasta one minute less than the package directions indicate. Reserve one cup of the cooking water, drain the pasta, and set aside.

2. Heat the olive oil in a large, heavy skillet over medium heat.

3. Add the butter to the hot oil. When the butter foams, add the cabbage and sprinkle with salt. Over medium heat, cook the cabbage until it begins to soften, but does not brown, about 10 to 15 minute).

4. Add the lemon zest and vinegar, cooking an additional 2 minutes until the zest becomes fragrant.Over low heat, fold in the pasta, a little of the pasta water, the cottage cheese, Parmesan, lemon zest, juice, balsamic, and sugar.

5. Add additional pasta water if the mixture is too dry.

6. Serve immediately.


Nutrition Information:

Quickview
86k Calories
4g Protein
2g Total Fat
12g Carbs
2% Health Score
Limit These
Calories
86k
4%

Fat
2g
4%

  Saturated Fat
0.96g
6%

Carbohydrates
12g
4%

  Sugar
1g
2%

Cholesterol
3mg
1%

Sodium
130mg
6%

Get Enough Of These
Protein
4g
9%

Manganese
0.46mg
23%

Selenium
12µg
17%

Vitamin K
9µg
9%

Phosphorus
72mg
7%

Magnesium
25mg
6%

Vitamin C
4mg
6%

Vitamin B1
0.08mg
5%

Folate
20µg
5%

Vitamin B3
0.79mg
4%

Copper
0.08mg
4%

Calcium
38mg
4%

Vitamin A
171IU
3%

Iron
0.62mg
3%

Vitamin B6
0.07mg
3%

Vitamin B2
0.05mg
3%

Zinc
0.47mg
3%

Potassium
76mg
2%

Vitamin B5
0.2mg
2%

Vitamin B12
0.11µg
2%

Fiber
0.45g
2%

Vitamin E
0.17mg
1%

covered percent of daily need
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