Penne Pasta with Pancetta, Cabbage and Mozzarella
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
|10||strips of organic pancetta (cut into 1" strips)|
|1||large onion (diced)|
|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)|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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