Monday, March 7, 2011
IGA Item of the Week
I have it on good authority that Bionaturae whole wheat pasta is the best, so when I saw it at the IGA today I snapped it up. Then I used it to make this dish with a half a head of leftover cabbage. I didn't want to get too crazy-healthy, so I made sure to add a good quarter pound of my Fairview Farm pancetta to the mix. Here's the recipe:
Whole Wheat Spaghetti with Cabbage and Pancetta
Serves 4 to 6
4 ounces pancetta, chopped
4 garlic cloves
1/2 head green cabbage, cored, tough outer leaves removed, thinly sliced
1/2 teaspoon dried thyme
1 cup grated Parmesan cheese
1 pound whole wheat spaghetti
Ground black pepper
1. Place the pancetta in a large skillet and cook over medium heat, stirring occasionally, until just crips, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 tablespoons of the fat from the pan.
2. Add the garlic to the pan and cook until fragrant, about 30 seconds. Stir in the cabbage, thyme, and 1/2 teaspoon salt, cover, and cook until the cabbage is softened and beginning to brown, 10 to 12 minutes. Remove from the heat.
3. Bring a large pot of salted water to a boil. Add the pasta and cook until just tender. REserve 1 cup of the cooking water and drain the pasta. Return it to the pot, along with the cabbage and Parmesan, and stir, adding reserved water as necessary to moisten. Adjust seasonings, divide among bowls, and sprinkle each portion with some of the pancetta before serving.