Jamie Oliver 5 Ingredients Cavolo Nero Pasta Recipe

Some recipes just feel like a hug in a bowl — this is one of them. I made it first on a bleak Tuesday when the fridge was nearly empty, my mood was grumpy, and I’d already talked myself out of ordering takeaway three times. But I had cavolo nero, spaghetti, a lemon, and a bit of Parmesan… so I figured, why not?

Turns out, this pasta is the very definition of “less is more.” It’s buttery without butter, rich without cream, and full of bright, zesty flavour that honestly lifted my entire evening. Plus, it’s one of those one-pan, dinner-in-under-15 kind of miracles. Which we all need.

Why You’ll Love It

• You only need five ingredients (no faff, no long list).
• It’s packed with leafy greens but still tastes like a treat.
• Comes together in one pan and one pot — minimal mess.
• Big bold flavour from garlic, lemon, and olives.
• Feels luxurious but costs barely anything.
• Great for cozy solo dinners or quick lunches for two.

Ingredients

• 140g whole wheat spaghetti
• 200g cavolo nero, destemmed and chopped
• 2 cloves garlic, crushed
• 1 lemon, zest and juice
• 30g Parmesan, grated

Optional extras: olives, pine nuts, salt & pepper, extra olive oil — but the core five above will carry it!

How to Make It

Boil your pasta:

Bring a large pot of salted water to a boil. Cook the spaghetti according to the packet instructions — just shy of al dente is perfect. Reserve a bit of that starchy water before draining.

Soften your greens:

While the pasta cooks, heat a tablespoon of olive oil in a pan over low heat. Add the chopped cavolo nero and let it gently wilt for 4–5 minutes. You want it soft but still vibrant.

Add the garlic:

Toss in the crushed garlic and stir for about a minute — just until it smells fragrant but before it browns. (Don’t walk away here — garlic turns fast!)

Bring it all together:

Add the drained pasta and a splash of reserved pasta water to the pan. Pour in a drizzle of olive oil, lemon zest, and juice.

Cheese it up:

Stir through the Parmesan until it melts into everything and the sauce clings to the pasta. Season with a pinch of salt and pepper if you like. (I usually sneak in a few olives here too — not required, but delicious.)

Serve with flair:

Top with extra Parmesan and a scattering of toasted pine nuts if you’ve got them. Eat it straight from the pan if it’s that kind of night.

Common Mistakes and How to Dodge Them

My cavolo nero’s too tough. What did I do wrong?
It probably needed a bit more time to cook. Or slice it finer next time — makes a big difference.

Why’s it dry?
You might’ve skipped the pasta water or didn’t use enough olive oil. That water is magic — don’t toss it!

Too tangy from the lemon?
Start with half the juice, taste, and add more as needed. Lemons vary wildly, so trust your mouth.

It’s bland!
More salt. More cheese. Maybe even a pinch of chilli flakes if you’re into that kind of thing. Balance is everything.

Storage and Reheating

Pop leftovers into an airtight container and stash in the fridge — good for up to 3 days. Reheat in a pan with a splash of water or olive oil to loosen it back up. Microwave works, but the pasta might go a bit floppy. Still tasty though. I wouldn’t freeze it — greens don’t love that.

Frequently Asked Questions

Can I use kale instead of cavolo nero?
Yep! Just strip the stems and slice it finely. It might take an extra minute or two to soften.

Is this vegetarian?
Use a veggie-friendly Parmesan-style cheese and you’re golden.

Can I swap lemon for vinegar?
You can, but lemon really lifts the whole thing. White wine vinegar’s the closest sub.

Can I double this for meal prep?
Definitely — it reheats well, and you’ll be chuffed to have some in the fridge.

Nutrition Facts (Per Serving)

• Calories: 589 kcal
• Carbs: 69g
• Fat: 29g
• Protein: 21g
• Sodium: 579mg
• Sugar: 3g