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Pasta con Cavolo Nero

Print Recipe Pin Recipe
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.