Spaghetti with Savoy Cabbage and Breadcrumbs / M.S. Living

Ingredients

• 8 ounce(s) spaghetti or angel hair pasta
• 5 tablespoon(s) butter
• 1 clove(s) garlic, very thinly sliced or minced
• 1/2 cup(s) fresh breadcrumbs from a rustic loaf
• 9 cup(s) Savoy cabbage thinly sliced
• 1/2 cup(s) water
• 3 tablespoon(s) heavy cream
• 1/4 cup(s) parmesan cheese, finely grated plus more for garnish

Preparation

1. Directions
2. Bring a pot of salted water to a boil. Cook pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup cooking liquid.


3. Meanwhile, melt 2 tablespoons butter in a medium skillet over medium heat. Cook garlic until fragrant, about 1 minute. Stir in breadcrumbs. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until breadcrumbs are golden brown, 4 to 5 minutes.


4. Melt remaining 3 tablespoons butter in a large high-sided skillet over medium-high heat. Add cabbage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat. Cook, stirring, until slightly wilted, 3 to 4 minutes. Add 1/2 cup water. Cook, covered, until tender, about 4 minutes. Uncover, and let any water in the skillet evaporate. Stir in cream. Cook until sauce is reduced and thick enough to coat cabbage, about 1 minute. Season with salt and pepper.


5. Add pasta and reserved 1/2 cup cooking liquid to cabbage. Cook for 1 minute. Stir in cheese. Transfer to a platter. Sprinkle breadcrumb mixture over top, and garnish with more cheese.