Linguine with Wilted Cabbage and Ham

Serves 4
Time 20 min
Linguine with Wilted Cabbage and Ham

Use leftover ham to make this simple and filling pasta dish in which tender green cabbage strips mimic the linguine. Add the cabbage in batches, if you need to, to allow for enough room as the cabbage wilts.

Ingredients

    1/2 poundwhole wheat linguine
    1 tablespoonextra-virgin olive oil
    1/2 poundWellshire Spiral Sliced Ham, cut into bite-size pieces
    4 clovesgarlic, finely chopped
    1/2head green cabbage, cored and thinly sliced
    3/4 cupfinely grated Pecorino Romano, plus more for serving
    1/4 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Method

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), cheese and pepper. 

Toss to combine and serve. 

Garnish with more cheese, if you like.

Nutritional Info

Serving Size

Calories

450

Total Fat

12g

Saturated Fat

0g

Cholesterol

45mg

Sodium

760mg

Total Carbohydrate

53g

Dietary Fiber

8g

Total Sugars

9g

Protein

25g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.