Bacon and cabbage pasta
200 g, thinly sliced
1 medium, thinly sliced
3 clove(s), sliced
3 cup(s), (255g), white variety, sliced
Dry wholemeal pasta
240 g, spaghetti variety
Baby spinach leaves
99% fat-free plain yoghurt
¼ cup(s), (60g)
1 x 3 second spray(s)
- Lightly spray a large saucepan with oil and heat over medium heat. Cook bacon, stirring, for 5 minutes or until crisp. Add onion and cook, stirring, for 5 minutes or until onion has softened.
- Add garlic and cook, stirring, for 1 minute or until fragrant. Add cabbage and cook, stirring, for 3 minutes. Add stock and cook for 2 minutes, or until cabbage is just tender (see tip).
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, reserving ¼ cup (60ml) pasta cooking liquid.
- Add spinach to pan with cabbage and cook, stirring, until spinach is wilted. Stir in yoghurt and a little pasta cooking liquid to loosen. Cook for 1-2 minutes or until thickened slightly. Season with salt and pepper. Add spaghetti to cabbage mixture and toss to combine. Serve.