Caramelized Brussels Sprout and Cabbage Pasta

Caramelized Brussels Sprout and Cabbage Pasta

Ingredients Caramelized Brussels Sprout and Cabbage Pasta

  • 1 pound campanelle pasta (a trumpet-shaped pasta, but other tube-shaped pastas with ridges, such as penne, will work, too)
  • 2 Tablespoons olive oil
  • 1 pound shredded cabbage
  • 1 pound shredded Brussels sprouts
  • 1/4 pound pancetta, cubed
  • 1/3 cup dry white wine
  • Parmesan cheese

Directions

  1. In a large skillet cook the pancetta over medium heat until browned and just slightly crispy. Remove from skillet but leave the rendered fat in the pan (there usually isn’t a lot, but I think it still helps with flavor). Add 2 Tablespoons olive oil to the pan and add the cabbage. Cook, stirring occasionally, until the cabbage starts to wilt. After 15 minutes, add the shredded Brussels sprouts (add another 1 Tablespoon of oil if the mixture is dry). Cook for another 15 minutes until the vegetables are very soft and slightly browned.1. In a large skillet cook the pancetta over medium heat until browned and just slightly crispy. Remove from skillet but leave the rendered fat in the pan (there usually isn’t a lot, but I think it still helps with flavor). Add 2 Tablespoons olive oil to the pan and add the cabbage. Cook, stirring occasionally, until the cabbage starts to wilt. After 15 minutes, add the shredded Brussels sprouts (add another 1 Tablespoon of oil if the mixture is dry). Cook for another 15 minutes until the vegetables are very soft and slightly browned.
  2. Meanwhile, bring a large pot of water to a boil; once the water has reached a rolling boil, add the pasta and cook until done (usually about 8-10 minutes). Reserve 1 cup of pasta water before draining. Return the pasta to the pot (don’t allow to sit long; add just a little olive oil to keep the pasta from sticking if the vegetables aren’t quite done).
  3. Once the vegetables are cooked through, return the pancetta to the pan and add the wine. Toss with the pasta and cheese. Add some of the reserved pasta water if the mixture is dry. Serve hot.

Courtesy of:

Meg Salvia, MS, RDN, CDE, CEDRD
http://www.mostlybalanced.com/

Nutrition Facts

Servings Per Recipe: 4

_____________________

Amount Per Serving

Calories 713

Total Fat 21.4g

Saturated Fat 5.1g

Cholesterol 31mg
Sodium 707mg
_____________________

Total Carbohydrate 102.9g
Dietary Fiber 11.1g
Sugars 8.3g
Protein 30.1g