Linguine with Wilted Cabbage and Ham
Main
Ingredients
1/2 lb. whole wheat linguine
1 tablespoon extra-virgin olive oil
1/2 lb. Wellshire Spiral Sliced Ham cut into bite-size pieces
4 cloves garlic finely chopped
1/2 head green cabbage cored and thinly sliced
3/4 cup finely grated Pecorino Romano plus more for serving
1/4 teaspoon finely ground black pepper
Description
Use leftover ham to make this simple and filling pasta dish in which tender green cabbage strips mimic the linguine.
High Fiber [1]
Directions
Cook linguine in boiling water until al dente, 8 to 10 minutes.
Reserve 1/2 cup pasta water; drain pasta.
Meanwhile, heat oil in a large, deep skillet over medium-high heat.
Add ham and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes.
Stir in garlic and cabbage, cover, reduce heat to medium-low and cook, stirring halfway through, until wilted and tender, 3 to 4 minutes more.
Add linguine, 1/4 cup of pasta water (or more to moisten), Pecorino and pepper.
Toss to combine and serve.
Garnish with more cheese, if you like.
Nutrition
Per Serving:450 calories (110 from fat), 12g total fat, 0g saturated fat, 45mg cholesterol, 760mg sodium, 53g carbohydrate (8g dietary fiber, 9g sugar), 25g protein