Pappardelle With Cabbage, Prosciutto, and Sage

Pappardelle With Cabbage, Prosciutto, and Sage
Marcus Nilsson 
Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

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

 

Sara Quessenberry
November 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 32 %
  • Fat 15 g
  • Sat Fat 6 g
  • Cholesterol 97 mg
  • Carbohydrate 53 g
  • Sodium 968 mg
  • Protein 21 g
  • Fiber 6 g
  • Sugar 6 g
What does this mean? See Nutrition 101.