Ad

Nutrition: Per serving

  • kcal480
    low
  • fat15g
  • saturates2g
  • carbs65g
  • sugars2g
    low
  • fibre14g
    high
  • protein14g
  • salt0.09g
Ad

Method

  • step 1

    Cook the penne in a pan of boiling water for 12 mins until tender. Meanwhile, heat the oil in a large pan over a medium heat and fry the cabbage for 8-10 mins until softened. Add the chilli and garlic and cook for 3-4 mins more until the garlic is starting to colour. Add the nuts and cook for 1 min more. Remove from the heat and stir in the lemon zest.

  • step 2

    Drain the penne, reserving the cooking water. Add the drained pasta to the cabbage mixture along with the lemon juice and two ladlefuls of the reserved water (if needed, to loosen), and toss everything well to combine. Serve half between two people. Cool and chill the rest to eat another day. To serve, reheat in a pan over a low heat with a splash of water until piping hot – don’t allow the penne to go soft. Will keep chilled for up to three days.

    Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.

Ad

Comments, questions and tips (4)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.3 out of 5.8 ratings

rizvakhan42998842

It’s not what I expected it’s definitely flavourful with ketchup but worth a try!

natalie.wells201494372

Nice and tasty!

dave6376 avatar

dave6376

Horrible. Only managed to eat it by smothering it with Paremsan

lucillethole324_xwOmju

Didn't think I would enjoy this but was pleasantly surprised. I halved the recipe which was easy to do and only used 1 tablespoon of oil. Good size portion suitable for lunch. Couldn't taste the walnuts sadly but I imagine they're there for nutritional value. Will definitely make again, maybe…

Ad
Ad
Ad