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 Black pepper and 30 g Parmesan.
Mix everything together until the cheese has melted. Serve topped with extra Parmesan and some Pine nuts (optional).
Notes
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.