Cabbage and noodles is an Eastern European staple.
This one is high in protein with the addition of cottage cheese. Eat this dish in late fall or winter when cabbage is prevalent. The added fresh lemon will keep away the sniffles!
- 8 ounces whole wheat pasta, angel hair, spaghetti, or linguine
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 small head of Savoy cabbage, outer leaves removed and shredded (about 3 cups)
- 1/4 teaspoon salt
- 1 cup of low-fat cottage cheese
- 1/4 cup Parmesan, grated
- 1 lemon, zested and juiced
- 1 tablespoon balsamic vinegar
- 2 teaspoons of sugar
- 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.
Nutritional Stats Per Serving (2 cups): 387 calories, 18 g protein, 49 g carbohydrates, 14 g fat (4 g saturated), 14 mg cholesterol, 6 g fiber, 325 mg sodium.
Weight Watchers® Points Plus: 10
Wine Pairing: Chardonnay, Rose