Smoky Bacon and Cabbage Pasta

Author: Canadian Living

serve with: Romaine Radicchio Salad (See below)

  • Portion size 4 servings

Ingredients

  • 4 strips bacon chopped
  • 1 red onion chopped
  • 2 cloves garlic minced
  • 1 pinch hot pepper flakes
  • 1/4 cup dry white wine
  • 1/4 cup chicken stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups shredded cabbage
  • 5 cups rotini pasta (1 lb/500 g)
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Method

In skillet, brown bacon over medium-high heat; drain off fat. Add onion, garlic and hot pepper flakes; cook, stirring often, until golden, 3 minutes. Add wine, salt and pepper; bring to boil. Add cabbage; cover and cook until tender, about 6 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid. Add cabbage mixture and reserved cooking liquid; toss to combine. Serve sprinkled with cheese and parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 486 mg
  • Protein 13 g
  • Calories 368.0
  • Total fat 8 g
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 58 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 52.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Smoky Bacon and Cabbage Pasta

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