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.
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 ground black pepper
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.
Per Serving:450 calories (110 from fat), 12g total fat, 45mg cholesterol, 760mg sodium, 53g carbohydrates, (8 g dietary fiber, 9g sugar), 25g protein.
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.