Made with flavorful Italian bacon, cabbage and two cheeses, this creamy, earthy Penne Pasta with Pancetta, Cabbage and Mozzarella dish will warm and nourish you on the coldest of winter nights.

Penne Pasta with Pancetta, Cabbage and Mozzarella

Made with flavorful Italian bacon, cabbage and two cheeses, this creamy, earthy Penne Pasta with Pancetta, Cabbage and Mozzarella dish will warm and nourish you on the coldest of winter nights.

Ready In: 25 minutes

Level: Easy


Prep: 10 minutes

Cook: 15 minutes

Yields: 8 Servings

    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 cStonyfield Organic Whole Milk Smooth & Creamy Plain
  • 1 c shredded part-skim mozzarella
  • 1/2 c fresh shredded Parmesan (plus a tablespoon for garnish)
  • 3/4 c pine nuts

directions

Step 1

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.

Step 2

Sprinkle a bit more thyme, parmesan and pine nuts for garnish and serve.