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Hungry Healthy Happy » Recipes » Pasta

Cavolo Nero Pasta

Oct 2, 2023 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 10 Comments

21 shares
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Cavolo nero pasta with a text title overlay.
Cavolo nero pasta with a text title overlay.

This vibrant Cavolo Nero Pasta is ready in under 15 minutes and it's a delicious way to use this seasonal green vegetable. A hearty, comforting and budget dinner, this pasta with cavolo nero is easy to adapt with your favourite pasta ingredients too. This is winter comfort food you didn't know you needed!

A bowl of spaghetti mixed with cooked cavolo nero on a wooden surface.

About this Cavolo Nero Pasta Recipe

If you haven't cooked with cavolo nero before, then you are missing out. Also known as Tuscan kale or black cabbage (which is the literal translation), cavolo nero is a dark green cabbage.

It has really thick green leaves, with a bit of a chewy texture - but still deliciously tender when cooked. The whole recipe is ready in as long as it takes to cook the pasta.

Unlike spinach, which we often add to pasta for a green veggie boost, cavolo nero doesn't wilt and it holds its shape adding lots of texture and bite to a pasta dish - not to mention colour and nutrients too.

It's a good source of vitamins A, C and K, while also being a good source of B vitamins. This is a really adaptable pasta dish too.

If you are looking for other cabbage recipes, why not try our easy Green Cabbage Pasta, delicious Slow Cooker Red Cabbage or our Moroccan inspired Cabbage with Cumin?

Seventeen cavolo nero leaves on a wooden surface.
Jump to:
  • About this Cavolo Nero Pasta Recipe
  • Ingredients and Substitutions
  • Variations
  • How to Make Cavolo Nero Pasta - Step by Step
  • Serving Suggestions
  • Extra Tips
  • Frequently Asked Questions
  • More Vegetable Pasta Recipes
  • Recipe
  • Feedback

Ingredients and Substitutions

All the ingredients needed for this recipe each with a text overlay label.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

  • Cavolo nero - When choosing cavolo nero, look for crisp, unblemished leaves with no holes. Avoid cores that are split or dry. Because it has a much longer stem than kale, it is easier to de-stem and makes the prep of this cavolo nero pasta recipe nice and simple. You could use kale instead if that's all you have.
  • Pasta - Any pasta works here, which is why it makes it even more budget friendly. No need to buy a special pasta, just use what you have. Pasta shapes or spaghetti are fine.
  • Oil - Good quality extra virgin olive oil.
  • Garlic - Make sure it is finely crushed so it is evenly distributed in the pasta.
  • Lemon - Juice and zest adds a lovely fresh flavour to this.
  • Olives - An easy way to add a lot of flavour (and some healthy fats) to a pasta dish. Use your favourite olives, anything works here. You can also use stuffed olives for extra flavour.
  • Parmesan - Grate this yourself rather than using pre-grated, as it won't melt very well.
  • Pine nuts - These add extra crunch.

Variations

Crunch - We added pine nuts on top for some added crunch, but another seed like sunflower or pumpkin seeds would work, or even a nut like walnuts or flaked almonds.

Meat - One of our favourite ways to change this recipe up is by adding bacon. Bacon makes everything better, right? A little bit goes a long way, as it has such a strong flavour, so it's also good for keeping it on a budget.

Sauce - There isn't really a sauce to this cavolo nero pasta, just the olive oil, lemon and pasta water. However if you wanted a tomato based sauce, then why not try our Easy Tomato Pasta Sauce recipe? Or you could stir some Homemade Pesto through it.

Vegetables - Pretty much anything goes here, as long as they are quick cooking as this is a speedy pasta dish. You could add some spinach along with the cavolo nero or you could add some chopped roasted red peppers for a flavour boost. Cherry tomatoes and sun-dried tomatoes are a nice addition too, or any roasted vegetables.

How to Make Cavolo Nero Pasta - Step by Step

A pan full of uncooked spaghetti.
  1. Step 1: Add the spaghetti to a pan of boiling water and cook according to the packet instructions.
Chopped cavolo nero cooking in a large silver pan.
  1. Step 2: Heat 1 tablespoon of oil in a large pan over a low heat. Add the cavolo nero and cook for 4-5 minutes.
Crushed garlic added to the pan.
  1. Step 3: Add the crushed garlic and cook for a further 1 minute.
Cooked and drained spaghetti added to the pan.
  1. Step 4: Drain the spaghetti and reserve 50ml/0.25cup of the pasta water. Add the spaghetti and water to the pan.
Parmesan and olives added to the pan.
  1. Step 5: Add the remaining oil, lemon juice and zest, olives, salt, pepper and Parmesan.
Everything mixed together in the pan.
  1. Step 6: Mix everything together until the cheese has melted. Serve topped with extra Parmesan and some pine nuts (optional).

Serving Suggestions

This is a hearty and filling meal on its own, however if you wanted some sides or even some added protein then we have some great suggestions for you.

Why not try serving some Air Fryer Salmon or Air Fryer Steak with this cabbage pasta recipe? For more of a lean protein, why not try shredding up some leftovers of our Slow Cooker Chicken Breasts?

Garlic bread and pasta is the perfect match and either our Air Fryer Garlic Bread or Cheesy Garlic Bread go really well with this.

Chopped olives and pine nuts mixed into cooked spaghetti with cavolo nero.

Extra Tips

  • If you want this to be a vegetarian dish, then make sure you use a vegetarian Parmesan alternative. Most supermarket own Italian hard cheese is vegetarian.
  • Depending on how you like your cabbage cooked, this may take a little longer to cook. We still like a little bit of bite to it, but if you want it really soft, then cook it for a bit longer.
  • A splash of white wine added at the same time as the olive oil adds a lovely richness to this.
  • If you like spicy food, then add a sprinkle of red chilli flakes before serving.
A fork lifting some cooked spaghetti and cavolo nero from a bowl.

Frequently Asked Questions

Do I have to reserve the pasta water?

Because it's an easy way to make the sauce really silky smooth, with no extra effort.

How to store leftovers

If you have any leftovers, then they can be stored in an air tight container in the fridge for up to 2 days. You can reheat it in a pan with a little oil. We don't recommend freezing this.

How to make this gluten free

You can use your favourite gluten free pasta and make sure there is no cross contamination from the other ingredients.

Can I make this vegan?

Yes, it is easy to make this a vegan dish. Just take out the Parmesan or swap it for a vegan alternative.

More Vegetable Pasta Recipes

  • A bowl of cabbage pasta with a fork in it.
    Cabbage Pasta
  • A large bowl of Greek spaghetti with a pair of tongs in it.
    Greek Spaghetti with Tomato and Feta
  • Tomato Basil Pasta in a white bowl next to a tomato, basil leaves and lemon halves.
    Tomato Basil Pasta
  • A bowl of Garlic Parmesan Kale Pasta next to a checked towel.
    Garlic Parmesan Kale Pasta

If you’ve tried this cavolo nero pasta, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

A bowl of cavolo nero pasta with a fork in it.

Cavolo Nero Pasta

By: Dannii Martin
Enjoy the vibrant flavours of this Cavolo Nero Pasta. A budget friendly, winter-comfort dinner ready in 15 minutes!
5 from 13 votes
Pin Print Save recipe Saved!
Course: Lunch, Main Course
Cuisine: Italian
Prep: 2 minutes mins
Cook: 12 minutes mins
Total: 14 minutes mins
Servings: 2 servings
Calories: 589kcal
Allergens:
An illustration of two ears of wheat.
Gluten

Ingredients

  • 140 g (5 oz) Whole wheat spaghetti
  • 200 g (7.05 oz) Cavolo nero - destemmed and chopped
  • 1 tablespoon Olive oil - extra virgin; to cook
  • 2 tablespoon Olive oil - extra virgin; for the dressing
  • 2 Garlic cloves - crushed
  • 1 Lemon - juice and zest only
  • 30 g (0.33 cups) Parmesan - grated
  • 10 Olives - halved
  • 1 pinch Sea salt
  • 1 pinch Ground black pepper
  • Pine nuts - optional

Instructions

  • Add 140 g Whole wheat spaghetti to a pan of boiling water and cook according to the packet instructions.
  • Heat 1 tablespoon Olive oilin a large pan over a low heat. Add 200 g Cavolo nero and cook for 4-5 minutes.
  • Add 2 Garlic cloves and cook for a further 1 minute.
  • Drain the spaghetti and reserve 50ml/0.25cup of the pasta water. Add the spaghetti and water to the pan.
  • Add 2 tablespoon Olive oil, juice and zest of 1 Lemon, 10 Olives, 1 pinch Sea salt, 1 pinch Ground black pepper and 30 g Parmesan.
  • Mix everything together until the cheese has melted. Serve topped with extra Parmesan and some Pine nuts (optional).

Recipe Tips

  • If you want this to be a vegetarian dish, then make sure you use a vegetarian Parmesan alternative. Most supermarket own Italian hard cheese is vegetarian.
  • Depending on how you like your cabbage cooked, this may take a little longer to cook. We still like a little bit of bite to it, but if you want it really soft, then cook it for a bit longer.
  • A splash of white wine added at the same time as the olive oil adds a lovely richness to this.
  • If you like spicy food, then add a sprinkle of red chilli flakes before serving.

Nutritional Information

Serving: 1portion | Calories: 589kcal | Carbohydrates: 69g | Protein: 21g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 10mg | Sodium: 579mg | Potassium: 260mg | Fiber: 6g | Sugar: 3g | Vitamin A: 468IU | Vitamin C: 140mg | Calcium: 236mg | Iron: 3mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Jen Vinuya says

    October 02, 2023 at 2:22 pm

    5 stars
    Such a flavorful pasta! My family really loved it!

    Reply
  2. Chenee says

    October 02, 2023 at 2:04 pm

    5 stars
    I don't often come across healthy pasta dishes, but this one is definitely a keeper. I love pasta even more when it's actually good for me!

    Reply
  3. Casey says

    October 02, 2023 at 2:02 pm

    5 stars
    Such a beautiful pasta recipe! I am excited to give it a shot. It's definitely impressive!

    Reply
  4. Kim says

    October 02, 2023 at 2:02 pm

    5 stars
    This looks incredible. I've never seen Cavalo nero in the store before, but now I'm going to look for this!

    Reply
  5. Tara says

    October 02, 2023 at 1:58 pm

    5 stars
    Oh yum! Such a vibrant and beautiful bowl of pasta. I love how easily everything comes together.

    Reply
  6. Sara welch says

    October 01, 2023 at 9:26 pm

    5 stars
    Enjoyed this for dinner last night and it was a savory success! Turned out easy, hearty and delicious; definitely, a new favorite recipe!

    Reply
  7. Kristine says

    October 01, 2023 at 9:22 pm

    5 stars
    First of all, this is almost too pretty to eat! But I did actually eat it and it was INCREDIBLE. Fresh, flavorful, and filling. Yum!

    Reply
  8. Andrea says

    October 01, 2023 at 8:53 pm

    5 stars
    I love all the fresh flavors and textures in this incredible pasta dish.

    Reply
  9. Kushigalu says

    October 01, 2023 at 8:15 pm

    5 stars
    Colorful and flavorful pasta recipe. Thanks alot for sharing.

    Reply
  10. Charla says

    October 01, 2023 at 6:09 pm

    5 stars
    I usually make kale chips from Cavolo Nero (cutting out the spine) but now I can use it to make this pasta dash instead, thanks for sharing!

    Reply
5 from 13 votes (3 ratings without comment)

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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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