Linguine with Wilted Cabbage and Ham

Linguine with Wilted Cabbage and Ham

Serves 4

Use leftover ham to make this simple and filling pasta dish in which tender green cabbage strips mimic the linguine.

  • 1/2 pound whole wheat linguine
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound Wellshire Spiral Sliced Ham, cut into bite-size pieces
  • 4 cloves garlic, finely chopped
  • 1/2 head green cabbage, cored and thinly sliced
  • 3/4 cup finely grated Pecorino Romano, plus more for serving
  • 1/4 teaspoon finely ground black pepper
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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), Pecorino and pepper. Toss to combine and serve. Garnish with more cheese, if you like.

Nutritional Info: 
Per Serving:450 calories (110 from fat), 12g total fat, 0g saturated fat, 45mg cholesterol, 760mg sodium, 53g carbohydrate (8g dietary fiber, 9g sugar), 25g protein
Special Diets: 

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.

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