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Linguine with savoy cabbage, olives and feta

Linguine Recipe With Savoy Cabbage, Olives and Feta

Linguine with savoy cabbage, olives and feta

Name: Linguine with savoy cabbage, olives and feta
Total time: 20 min
Yield: Serves 6
Ingredients: 500g linguine; 2 tbsp olive oil; 1 bulb garlic cloves peeled and thinly sliced; 1 large head savoy cabbage shredded, tough stalks discarded; 150g pitted black (such as Kalamata) or mixed olives roughly chopped; 2-3 tbsp pul biber (aleppo pepper) (see additional information); 2 lemons juice of 1 and zest of 2; 400g feta

Sabrina Ghayour

Published: January 15, 2018 at 10:10 AM

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Serves 6

Easy

Total time: 20 mins

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Check out this super simple linguine recipe with olives and savoy cabbage. Packed with plenty of flavour this easy recipe makes a quick midweek meal

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Make this vegetarian linguine recipe with Savoy cabbage, then try our linguine alle vongole, vegan sweet potato linguine and spicy prawn linguine.

Ingredients

Nutrition

500g linguine
2 tbsp olive oil
1 bulb garlic

cloves peeled and thinly sliced
1 large head savoy cabbage

shredded, tough stalks discarded
150g pitted black (such as Kalamata) or mixed olives

roughly chopped
2-3 tbsp pul biber (aleppo pepper)

(see additional information)
2 lemons

juice of 1 and zest of 2
400g feta

Nutrition: per serving

kcal568
fat21.3g
saturates10.3g
carbs66.6g
sugars5.2g
fibre8.4g
protein23.1g
salt2.6g

Method

step 1

Cook the linguine in a large pan of boiling salted water following pack instructions.
step 2

Meanwhile, heat the oil in a large frying pan over a medium heat and gently cook the garlic until translucent. Add the cabbage and fry for 5 minutes or until starting to soften.
step 3

Using tongs, lift the pasta from the water and add it to the frying pan with a few spoonfuls of the cooking water. Stir well, then add the olives and a little seasoning. Add the pul biter and lemon juice and zest, and combine before crumbling in ¾ of the feta and tossing the pasta to evenly distribute the ingredients. Add a few more tbsp of pasta cooking water if it seems dry. Serve with a sprinkling of the remaining feta.

Try one of our other linguine recipes here...

Pul biber, or aleppo pepper, is a coarsely ground Turkish or Syrian paprika. It is available from Middle Eastern supermarkets and on souschef.co.uk

Authors

Sabrina Ghayour Chef Portrait

Sabrina Ghayour

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