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A close up of pizzoccheri pasta in a serving dish on a wooden surface
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5 from 4 votes

Pizzoccheri Pasta with Cabbage, Potatoes and Fontina Cheese

This northern comfort food dish is made with pizzoccheri pasta, potatoes and cabbage and is tossed with melted butter and fontina cheese. It's a hearty, filling and incredibly delicious meal all made in one pot!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 502kcal
Author: Emily Kemp


  • 10.5 oz (300g) pizzoccheri pasta
  • 15 oz (430g) potatoes
  • 10.5 oz (300g) cabbage
  • 1 ⅓ cups (130g) fontina cheese ,grated
  • 4.4 oz (125g) butter
  • 1 tsp olive oil
  • 2 galric cloves
  • salt and pepper , to season


  • Bring a large pot of salted water to a boil. Peel and chop the potatoes into medium sized cubes and roughly chop the cabbage. Add the potatoes to the boiling water, bring the water back up to a boil and cook the potatoes for 2 minutes.
  • Add the cabbage and pasta to the pot and boil for 10 minutes. Meanwhile, finely chop the garlic and add that to a small pan with butter and olive oil. Fry the garlic in the melted butter for 1-2 minutes, don't let it brown, set aside.
  • Drain the pasta and veg then add it back into the pot. Sprinkle over the grated fontina cheese and melted butter and mix it all together until the cheese has melted and the garlic butter has coated all the pasta and veg. Season with an extra pinch of salt and pepper and serve hot.


Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.


Calories: 502kcal