Pappardelle With Cabbage, Prosciutto, and Sage

5-dinners-pappardelle
Photo by Marcus Nilsson 
Pappardelle With Cabbage, Prosciutto, and Sage 3.6 20 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 410 calories
    • Calories 32 calories from fat
    • Fat 15 g
    • Sat Fat 6 g
    • Cholesterol 97 mg
    • Sodium 968 mg
    • Protein 21 g
    • Carbohydrate 53 g
    • Sugar 6 g
    • Fiber 6 g

Cook the pasta according to the package directions.Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper.Cook the onion, stirring occasionally, until softened, 4 to 6 minutes.Add the cabbage and broth and cook, stirring occasionally, until the cabbage begins to wilt, 2 to 3 minutes.Stir in the prosciutto, butter, and sage and cook until the butter has melted. Serve over the pasta. 

Ingredients

  1. Check 8 ounces pappardelle or some other wide pasta
  2. Check 1 tablespoon olive oil
  3. Check 1 onion, sliced
  4. Check kosher salt and black pepper
  5. Check 1/2 head Savoy cabbage, quartered, cored, and sliced (8 cups)
  6. Check 1 cup low-sodium chicken broth
  7. Check 1/4 pound sliced prosciutto, cut into strips
  8. Check 2 tablespoons unsalted butter
  9. Check 2 tablespoons chopped fresh sage

Directions

  1. Cook the pasta according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper.
  3. Cook the onion, stirring occasionally, until softened, 4 to 6 minutes.
  4. Add the cabbage and broth and cook, stirring occasionally, until the cabbage begins to wilt, 2 to 3 minutes.
  5. Stir in the prosciutto, butter, and sage and cook until the butter has melted. Serve over the pasta.