When New Hampshire's cold January days come calling, I make hearty comfort food. Made with flavorful Italian bacon, cabbage and two cheeses, this creamy, earthy pasta dish will warm and nourish you on the coldest of winter nights. -Meg
| 1⁄4 | c | olive oil |
| 10 | strips of organic pancetta (cut into 1" strips) | |
| 1 | large onion (diced) | |
| 2 | clove | garlic (minced) |
| 2 | tsp | fresh thyme (and a little more for garnish) |
| Salt and pepper | ||
| 4 | c | cooked penne pasta |
| 3 | c | shredded green cabbage |
| 1 1⁄2 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 1 | c | shredded part-skim mozzarella |
| 1⁄2 | c | fresh shredded Parmesan (plus a tablespoon for garnish) |
| 3⁄4 | c | pine nuts |
Heat oil in a sauté pan over medium heat. Add pancetta, onions, garlic and cook until onions are tender, about 5 minutes. Add thyme and salt and pepper to taste. Stir in cooked pasta and cabbage. Cover and cook for 5 minutes. Remove from heat and fold in yogurt, mozzarella and parmesan. Add Salt and pepper to taste. Cook covered for 3-4 minutes.
Sprinkle a bit more thyme, parmesan and pine nuts for garnish and serve.