Caramelized Leek and Cabbage Pasta with Lemon
This dreamy, delicious caramelized leek and cabbage pasta is just a real DREAM. I am absolutely in love with this recipe and it's become my new weeknight go-to for dinner.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 shallot thinly sliced
- 2 large garlic cloves thinly sliced
- pinch of red pepper flakes optional
- 1 leek about 3 cups, washed, outside layer removed, thinly sliced
- 1 head of cabbage thinly sliced
- 1/4 cup dry white wine
- 1/2 pound dry spaghetti you can also use linguine, or any other type of pasta you like!
- 2 tablespoons butter
- 1/2 cup pasta water adjust more if needed
- 1/4 cup shredded parmesan adjust more to your preference and for serving
- juice of 1 lemon
- zest of 1/2 lemon
- salt and pepper to taste
- top with crunchy panko breadcrumbs optional and thinly sliced chopped chives, drizzle a tad of olive oil to finish + pepper + lemon zest
Instructions
- Prep all you vegetables and aromatics: slice shallot, garlic, cabbage and leek. Set aside.
- Bring a deep pot of water to a boil for your pasta. Once boiling, salt and add in your pasta to the desired package instructions, until just before al dente, as we will finish cooking in the sauce.
- Start your sauce. In a separate skillet in the meantime, big enough to add in your pasta later, heat up olive oil until glistening. Add in your sliced shallot and garlic and sweat them out with salt, pepper and red pepper flakes to bloom.
- Next, add in your thinly sliced leeks and thinly sliced cabbage. Cook down until caramelized on medium, stirring every so often, around 15-20 minutes until the leeks and cabbage have cooked down and taken on a darker color.
- After that's caramelized, add white wine to deglaze the pan and to add an extra depth of flavor. Mix and let reduce down, until all the liquid has evaporated, about 5-10 minutes.
- Once your wine has reduced, and your pasta is ready, use tongs and add your pasta in the leek and cabbage mixture. Add in your butter and pasta water about 2 tablespoons at a time. Season with salt and pepper as needed.
- Mix well and slowly start adding in your shredded parmesan. Adjusting with more pasta water as needed. When your pasta is all glossy, saucy and cheesy, turn off the heat and finish with a fresh squeeze of lemon juice and lemon zest.
- Serve in bowls. Top with chopped chives, panko breadcrumbs, a drizzle of olive oil and lemon zest. Enjoy!
Nutrition
Calories: 99kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 546IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg