This corzetti pasta with lemon olive oil and savoy cabbage is a delicious clean-out-the-fridge recipe, perfect for weekday dinners. Corzetti is irresistible once tossed in a lemony olive oil studded with braised savoy cabbage: the lemon juice really brightens the mild sweet flavor of savoy cabbage.
Corzetti Pasta with Lemon Olive Oil and Savoy Cabbage
For the sauce:
80 gr extra virgin olive oil
1 organic lemon
200 gr savoy cabbage, trimmed
salt and pepper
extra virgin olive oil
In a bowl, pour some extra virgin olive oil, then add the juice of a lemon, salt and pepper to taste. Whisk it to combine and set aside.
While the pasta is boiling in a large pot of salted water, braise the cabbage over low heat until very soft. Add the cabbage to the lemony oil and toss in the corzetti pasta.