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Reginetti with Savoy Cabbage and Pancetta
- prep: 0 hr
- cook: 0 hr
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We're into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.
Ingredients
- 12 ounces reginetti or other short pasta
- Kosher salt
- 2 tablespoons olive oil
- 6 ounces thinly sliced pancetta (Italian bacon)
- 1 small head of savoy cabbage, tough ribs removed, leaves torn
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 2 teaspoons fresh thyme leaves
- 1/2 ounce Parmesan, finely grated (about 1/2 cup)
- Freshly ground black pepper
- Poppy seeds (for serving)
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 438 % Daily Value *
- Total Fat: 35 g 54.41%
- Saturated Fat: 14 g 69.09%
- Trans Fat: 1 g %
- Cholesterol: 59 mg 19.53%
- Sodium: 335 mg 13.95%
- Calcium: 98 mg 9.8%
- Potassium: 476 mg 13.6%
- Magnesium: 0 mg 0%
- Iron: 1 mg 7.43%
- Zinc: 0 mg 0%
- Total Carbohydrate: 25 g %
- Dietary Fiber: 6 g 22.92%
- Sugar: 19 g
- Protein: 8 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 3 g
- Vitamin A 12.24%
- Vitamin C 139.53%
- Vitamin D 1.7%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat7
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch0
- Exchange - Vegetables3
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total3 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq
