Bacon, spinach and cabbage pasta
Prep time:10 min ~ Cook time:15 min ~ Serves:4 ~ 7 SmartPoints per serving
A delicious No Count recipe to try tonight.
4sprays calorie controlled cooking spray
200g bacon medallions, raw, smoked, finely sliced
1medium onion, finely sliced
3 cloves garlic, sliced
1portion cabbage, Savoy, outer leaves removed, cored and sliced
1⁄2 cube Vegetable stock cube, make up to 150ml with hot water
240g wholewheat pasta, dry, spaghetti
200g spinach, young leaf
4 tablespoons 0% fat natural Greek yogurt
Mist a large pan with cooking spray and heat over a medium heat. Fry the bacon for 5 minutes until crisp. Add the onion and cook for a further 5 minutes or until the onion has softened.
Add the garlic and cook for 1 minute, then add the cabbage and cook for 3 minutes. Pour in the stock and cook until the cabbage is just tender – this should only take about 2 minutes.
Meanwhile, bring a large pan of water to the boil. Add the spaghetti and cook for 10-12 minutes until al dente. Drain, reserving a little pasta water.
Stir the spinach through the cabbage and bacon to wilt, followed by the yogurt and a little pasta water to loosen. Season to taste and cook for a few minutes until thickened slightly. Toss with the spaghetti and serve.