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
Yields: 8 Servings
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Ingredients
| 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 |
Directions
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.
Nutrition Information
|
390
CALORIES
|
20g
TOTAL FAT
|
18g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
390
180
|
||
| % Daily Value* | ||
| Total Fat | 20g | |
| Saturated Fat | 6g | |
| Trans Fat | 0% | |
| Cholesterol | 35mg | |
| Sodium | 720mg | |
| Total Carbohydrate | 34g | |
| Dietary Fiber | 8g | |
| Sugars | 4g | |
| Protein | 18g | |
| Vitamin A | 4% | |
| Vitamin C | 25% | |
| Calcium | 25% | |
| Iron | 10% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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