Description
A delicious and creamy pasta dish made with cabbage and Alfredo sauce.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 small head of cabbage, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the chopped cabbage to the skillet and cook until wilted, about 5-7 minutes.
- Pour in the heavy cream and bring to a simmer.
- Stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the skillet and toss to combine with the sauce.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- Feel free to add cooked chicken or shrimp for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg