Pasta con Cavolo Nero: A Delicious Italian Delight

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Pasta con Cavolo Nero

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Large pot, skillet, colander, wooden spoon, knife, cutting board.

Ingredients

  

• Pasta:
• 300 g 10.5 oz pasta (e.g., spaghetti or penne)
• Cabbage:
• 250 g 9 oz cavolo nero (black cabbage), chopped
• Alternatively you can use kale if cavolo nero isn’t available.
• #cavolonero #cavolo
• Aromatics:
• 3 cloves of garlic minced
• 1 small onion chopped
• Liquids:
• 2 tablespoons olive oil
• 500 ml 2 cups vegetable broth (or chicken broth for non-vegetarians)
• Seasoning:
• Salt and pepper to taste
• Red pepper flakes optional, for some heat
• Finishing Touches:
• Grated Parmesan cheese or nutritional yeast for a vegan option
• Fresh herbs like parsley or basil for garnish

Instructions

 

• Step 1: Cook the Pasta
• Boil Water: Bring a large pot of salted water to a boil.
• Cook the Pasta: Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
• Drain and Set Aside: Drain the pasta in a colander and set it aside.
• Step 2: Sauté the Aromatics
• Heat Oil: In a large skillet, heat the olive oil over medium heat.
• Add Onions and Garlic: Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
• Step 3: Add the Cavolo Nero
• Incorporate the Greens: Add the chopped cavolo nero (or kale) to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the leaves are tender and wilted.
• Pour in the Broth: Add the vegetable broth and bring the mixture to a simmer. Allow it to cook for another 5 minutes.
• Step 4: Combine with Pasta
• Mix Everything Together: Add the drained pasta to the skillet. If it seems dry, gradually add some reserved pasta water until the desired consistency is reached.
• Season: Season with salt, pepper, and red pepper flakes (if using). Toss everything to combine well.
• Step 5: Serve
• Garnish: Serve the pasta hot, topped with grated Parmesan cheese and fresh herbs. Enjoy.

Pasta con Cavolo Nero, or Pasta with Black Cabbage, is a delightful dish that showcases the rich flavors of Italian cuisine. This recipe is not only simple to prepare but also versatile, making it an excellent choice for any meal. Based on my overall experience, it’s a fantastic way to enjoy healthy greens without sacrificing flavor. Let me show you how I make this hearty and satisfying dish.

Notes on What to Expect

Pasta con Cavolo Nero is a comforting dish that is both hearty and nutritious. Expect a delicious blend of flavors with the garlic and the slight bitterness of the cavolo nero, complemented by the richness of the olive oil and cheese. It’s a great way to incorporate more greens into your diet without compromising on taste.

Quick Meal Facts

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Time to Stand: 5 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 400 per serving
• Cost of Ingredients: $10-$15
• Cuisine: Italian
• Course: Main dish
• Equipment Needed: Large pot, skillet, colander, wooden spoon, knife, cutting board.
• Check out the right equipment and Ingredients that you need for making  Pasta con Cavolo Nero  here

Ingredients

• Pasta:
  • 300g (10.5 oz) pasta (e.g., spaghetti or penne)
• Cabbage:
  • 250g (9 oz) cavolo nero (black cabbage), chopped
  • Alternatively, you can use kale if cavolo nero isn’t available.

• Aromatics:
  • 3 cloves of garlic, minced
  • 1 small onion, chopped
• Liquids:
  • 2 tablespoons olive oil
  • 500ml (2 cups) vegetable broth (or chicken broth for non-vegetarians)
• Seasoning:
  • Salt and pepper to taste
  • Red pepper flakes (optional, for some heat)
• Finishing Touches:
  • Grated Parmesan cheese (or nutritional yeast for a vegan option)
  • Fresh herbs (like parsley or basil) for garnish
  • Check out the right equipment and Ingredients that you need for making  Pasta con Cavolo Nero  here

Instructions

Step 1: Cook the Pasta

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook the Pasta: Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. Drain and Set Aside: Drain the pasta in a colander and set it aside.

Step 2: Sauté the Aromatics

1. Heat Oil: In a large skillet, heat the olive oil over medium heat.
2. Add Onions and Garlic: Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Step 3: Add the Cavolo Nero

1. Incorporate the Greens: Add the chopped cavolo nero (or kale) to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the leaves are tender and wilted.
2. Pour in the Broth: Add the vegetable broth and bring the mixture to a simmer. Allow it to cook for another 5 minutes.

Step 4: Combine with Pasta

1. Mix Everything Together: Add the drained pasta to the skillet. If it seems dry, gradually add some reserved pasta water until the desired consistency is reached.
2. Season: Season with salt, pepper, and red pepper flakes (if using). Toss everything to combine well.

Step 5: Serve

1. Garnish: Serve the pasta hot, topped with grated Parmesan cheese and fresh herbs. Enjoy.

Variations and Substitutions

• Protein Add-Ins: For added protein, consider adding chickpeas, white beans, or grilled chicken.
• Gluten-Free Option: Use gluten-free pasta to accommodate dietary needs.
• Vegan Version: Omit the cheese or replace it with nutritional yeast for a cheesy flavor without dairy.
• Extra Veggies: Feel free to add other vegetables like cherry tomatoes, zucchini, or bell peppers for a colorful dish.
• Check out the right equipment and Ingredients that you need for making  Pasta con Cavolo Nero  here

Nutritional Information (per serving)

• Calories: 400
• Protein: 12g
• Carbohydrates: 60g
• Fat: 15g
• Fiber: 5g
• Sodium: 300mg

This dish is packed with vitamins A, C, and K from the cavolo nero and provides a good source of fiber.

Troubleshooting Tips

• Pasta Sticking Together: Make sure to toss the pasta with the sauce immediately after draining to prevent it from sticking. If it does stick, adding a little olive oil can help.
• Too Salty: If the dish is too salty, balance it out with a squeeze of lemon juice or a little sugar.
• Not Enough Flavor: Adjust the seasonings to taste, and don’t forget to include the cheese for an extra boost.

When you’re whipping this up for a weeknight dinner or serving it to friends, this pasta dish is sure to impress! From my own personal experience, it’s a go-to recipe that never fails to satisfy. Enjoy your cooking adventure.