Smoky Bacon and Cabbage Pasta

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.