serve with: Romaine Radicchio Salad (See below)
- Portion size 4 servings
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 486 mg
- Protein 13 g
- Calories 368.0
- Total fat 8 g
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 58 g
%RDI
- Iron 15.0
- Folate 52.0
- Calcium 9.0
- Vitamin A 2.0
- Vitamin C 37.0
