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Prep 15 mins
Cook 22 mins
This is a healthier version of the classic Eastern European dish from "Skinny Chef" Jennifer Iserloh. It has cottage cheese for extra protein and is hearty winter fare!
- 1 lb whole wheat pasta or 1 lb angel hair pasta or 1 lb spaghetti or 1 lb linguine
- 1⁄2 small head savoy cabbage, outer leaves removed and shredded (about 3 cups)
- 1⁄4 cup olive oil
- 2 tablespoons margarine
- 1 lemon, zested and juiced
- 1 tablespoon balsamic vinegar
- 1 cup low fat cottage cheese
- 1⁄4 cup parmesan cheese, grated
- 1 -2 teaspoon sugar
- 1⁄2 teaspoon salt, to taste
- 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 margarine to the hot oil. When the margarine foams, add the cabbage and sprinkle with salt. Over medium heat, sauté the cabbage until it begins to soften, but does not brown (about 10-15 minutes). 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, and lemon juice. Sprinkle with the sugar and season with salt to taste. Add additional pasta water if the mixture is too dry. Serve immediately.
Rather dull tasting. We used good tasting pasta so that helped. Needed more vegetables, more cabbage, onion, garlic, broccoli, etc. Although it did taste better the next day.