Italian Savoy Cabbage Penne | With Garlic and Parmesan

Wash the Savoy cabbage, cut it in half, remove the tough core, then slice the leaves into thin strips, about 1 cm wide. Peel the garlic cloves and cut them into thin slices. Finely grate the zest of the organic lemon.

In a large pot, bring generously salted water to a boil for the pasta. When it is at a rolling boil, add the dry penne and cook for 2 minutes less than the time indicated on the packaging (very al dente). Before draining, ladle out and set aside about 2 dl of the starchy cooking water.

Meanwhile, heat the extra virgin olive oil in a wide, deep skillet over medium heat. Add the sliced fresh garlic and the chili flakes. Sauté for about 1 minute, making sure the garlic turns golden but does not burn.