Cabbage Aglio e Olio with Brami Pasta

A Japanese-Italian Inspired Pasta

A light, rustic pasta dish where tender cabbage is tossed with spaghetti, garlic, and chili in silky olive oil. Simple yet deeply satisfying, it’s a perfect weeknight recipe that highlights the natural sweetness of cabbage.

Servings: 2

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients

• 180 g spaghetti (or Brami protein pasta for higher protein)

• 200 g cabbage, roughly chopped

• 3 garlic cloves, thinly sliced

• 2 Tbsp extra virgin olive oil

• 1 whole dried red chili (or ½ tsp chili flakes)

• Salt, to taste

• Freshly ground black pepper, to taste

Instructions

1. Cook pasta – Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water.

2. Prepare aromatics – In a skillet, add olive oil, garlic, and chili to a cold pan. Heat gently until garlic turns golden and fragrant.

3. Add cabbage – Stir in cabbage and sauté until tender but still vibrant.

4. Combine – Add drained pasta to the skillet with a splash of pasta water. Toss until the oil emulsifies and coats the pasta. Adjust seasoning with salt and pepper.

5. Serve – Plate high for presentation and enjoy hot.

Nutrition Facts (Per Serving, with standard spaghetti)

• Calories: ~460 kcal

• Protein: 13 g

• Fat: 16 g

• Carbohydrates: 67 g

• Sodium: 200 mg

(Using Brami protein pasta raises protein to ~24 g and lowers carbs.)

Why It Works

• Garlic and chili-infused oil creates a flavorful, light sauce without heaviness.

• Cabbage’s natural sweetness pairs beautifully with the slight heat of chili.

• Starchy pasta water binds oil and garlic into a silky coating, giving the dish body without cream or cheese.

Cabbage Aglio e Olio With Brami Pasta (Diabetic Friendly 👍👍)