Smoky Bacon and Cabbage Pasta
serve with: Romaine Radicchio Salad (See below)
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 368 |
| pro | 13 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 58 g |
| fibre | 5 g |
| chol | 10 mg |
| sodium | 486 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 15% |
| vit A | 2% |
| vit C | 37% |
| folate | 52% |
Suggested Recipes
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4 strips bacon, chopped
1 small red onion, chopped
2 cloves garlic, minced
Pinch hot pepper flakes
1/4 cup (50 mL) dry white wine or chicken stock
1/4 tsp (1 mL) each salt and pepper
4 cups (1 L) shredded cabbage
5 cups (1.25 L) rotini pasta (1 lb/500 g)
2 tbsp (25 mL) grated parmesan cheese
2 tbsp (25 mL) chopped fresh parsley
Preparation:
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.
Additional Information
-
Romaine Radicchio Salad
In large bowl, whisk together 1/4 cup (50 mL) olive oil; 2 tbsp (25 mL) wine vinegar; 2 cloves garlic, minced; and 1/4 tsp (1 mL) each salt and pepper. Toss with 4 cups (1 L) torn romaine lettuce and 2 cups (500 mL) shredded radicchio. Makes 4 servings.
Per serving: about 136 cal, 1 g pro, 14 g total fat (9 g sat. fat), 3 g carb, 1 g fibre, 0 mg chol, 9 mg sodium. % RDI: 2% calcium, 6% iron, 15% vit A, 27% vit C, 40% folate.
Tags:
Main Course; Meat-Pork; Vegetables; Pasta/Noodles; Skillet; Make It Tonight;
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