Cook 140 g Pasta shapes according to the packet instructions, around 12 minutes.
Heat 1 teaspoon Olive oil and add 1 Onion. Cook over a low heat for 4 minutes.
Add 2 Garlic cloves and 170 g Savoy cabbage. Continue to cook for 4 minutes.
Add 120 g Reduced fat creme fraiche, juice and zest of 0.5 Lemon, 40 g Parmesan, 1 pinch Sea salt and 1 pinch Black pepper. Mix well and continue cooking for 2 minutes.
Drain the pasta, reserving 50ml/0.25cups of pasta water. Add the pasta and pasta water to the pan. Mix it all together.
Serve topped with more pepper and Parmesan shavings.
Notes
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 before the creme fraiche adds a lovely richness to this.
Add a little bit of Dijon or wholegrain mustard for a flavour boost.
If you like spicy food, then add a sprinkle of red chilli flakes before serving.