Creamy Pointed Cabbage Penne with Ricotta and Lemon
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20 min
Quick
Kifli Kukták
Pillekönnyű, mégis laktató 20 perces olasz tésztaétel: az édeskés, serpenyőben aranybarnára karamellizált hegyes káposztát selymes ricottával, friss fokhagymával, illatos citromhéjjal és parmezánnal forgatjuk össze. Tökéletes gyors vacsora, amely új szintre emeli a káposztás tészta élményét!
Preparation method
Preparation
Bring a large pot of generously salted water to a boil for the pasta.
Cut the pointed cabbage in half, remove the core, and slice it into thin shreds. Peel the garlic cloves and cut them into thin slices. Thoroughly wash the organic lemon, finely grate its zest, and squeeze its juice.
Cooking the cabbage and pasta
Once the water is boiling, add the penne and cook for 1-2 minutes less than indicated on the package so it remains pleasantly al dente.
Chef's tip
Pointed cabbage is naturally sweet and has much softer leaves than white cabbage, so it cooks quickly in a skillet without needing to be blanched beforehand.
The secret to the sauce is the starchy pasta cooking water: remove the skillet from the heat before stirring in the ricotta and Parmesan with the warm water, so it will not curdle and you will achieve an irresistibly silky sauce.
Ingredients
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