lemony cabbage and pasta ~vegan, gf~
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • ½ head cabbage, thinly sliced
  • 1 lemon, juiced
  • sea salt and pepper to taste
  • 1 pound pasta (I used gluten free pasta)
  • ½ cup fresh parsley, chopped
  • ¼-1/2 cup roasted sunflower seeds, walnuts or pine nuts
  1. In a large skillet, heat olive oil over medium high heat. Add garlic and sauté until fragrant, around 2 minutes.
  2. Add cabbage and sauté until wilted, stirring occasionally.
  3. Add lemon juice, sea salt and pepper to taste. Turn heat down to low, continue to cook until cabbage is lightly golden.
  4. Meanwhile, cook pasta of your choice according to package.
  5. When pasta is ready, reserve ¼ cup of pasta water. Drain and add pasta to a large dish, mix with cooked cabbage. Add ⅛-1/4 cup pasta water if needed for moisture.
  6. Top with chopped parsley, roasted nuts or seeds of your choice and sea salt and pepper as needed.
  7. Enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/03/31/lemony-cabbage-pasta-vegan-gf/
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