Penne with cream of cabbage and cheese light

Wash the leaves of cabbage, cut into strips and place them in a large pan with the clove of crushed garlic, a glass of water, a pinch of salt and pepper. Allow it to cook with the lid on for 20 minutes, adding water if necessary, little by little.

When cooked add salt and pass the cabbage to the mixer until obtaining a cream that will then put back into the pan. Meanwhile Cook pasta al dente in salted water shortly. Melt the cheese light with the creamed cabbage until mixture is smooth. Put the dough in a pan to finish cooking with the help of its water to add in small doses. Let stand for a few minutes, add the oil, the finely chopped Arugula and a little freshly ground pepper. Stir well and serve hot.