Cabbage Fusilli Skillet

Ingredients

• 1 cup shredded cabbage
• 1 cup cooked fusilli pasta
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley or chives (optional)
• Salt and black pepper to taste
• 1/4 cup low-sodium vegetable or chicken broth (or water)
• 1/4 cup cherry tomatoes, halved (optional)

Instructions

1. 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.
2. Add shredded cabbage; sauté until just tender, 3–4 minutes, stirring to coat in oil.
3. Stir in cooked fusilli, broth, salt, and pepper; cook until heated through and liquid reduces, 2–3 minutes, with a slight sizzle.
4. Gently fold in tomatoes (if using) and Parmesan; cook 1 minute until cheese melts and everything is coated.
5. Garnish with parsley or chives and serve warm.