Cabbage Fusilli Skillet
Italian-inspired skillet melding shredded cabbage with al dente fusilli. This quick lunch highlights sautéed cabbage, garlic, and a bright finish, using leftover pasta for minimal waste and maximal flavor.
- Prep Time: 10 min
- Cook Time: 12 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 cup shredded cabbage
- 2 cup cooked fusilli pasta
- 2 tablespoon olive oil
- 2 clove garlic, minced
- 2 1/4 teaspoon red pepper flakes (optional)
- 4 tablespoons grated Parmesan cheese
- 4 tablespoons chopped fresh parsley or chives (optional)
- 2 Salt and black pepper to taste
- 2 1/4 cup low-sodium vegetable or chicken broth (or water)
- 2 1/4 cup cherry tomatoes, halved (optional)
Instructions
- Heat olive oil in a skillet over medium heat until shimmering, about 1 minute; add garlic and red pepper flakes, cook until fragrant, 30 seconds.
- Add shredded cabbage; sauté until just tender, 3–4 minutes, stirring to coat in oil.
- Stir in cooked fusilli, broth, salt, and pepper; cook until heated through and liquid reduces, 2–3 minutes, with a slight sizzle.
- Gently fold in tomatoes (if using) and Parmesan; cook 1 minute until cheese melts and everything is coated.
- Garnish with parsley or chives and serve warm.
Chef’s Pro Tips
- Add a protein punch with 1/4 cup cooked chickpeas or a small handful of cooked lentils.
- Use the cabbage tips: thin shreds cook quickly and keep texture.
- For extra fiber, toss in a handful of spinach at the end.
Serving Suggestions
Pair with a side of yogurt or a simple green salad to boost balance.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the stove or in the microwave.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 12 |
| carbohydrates | 45 |
| fat | 10 |
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