Bacon & cabbage pasta
Calorie controlled cooking spray
Bacon medallions, raw
200 g, smoked, finely sliced
1 medium, finely sliced
3 clove(s), sliced
1 portion(s), medium, Savoy, outer leaves removed, cored and sliced
Vegetable stock cube(s)
½ cube(s), make up to 150ml with hot water
Wholewheat Pasta, dry
240 g, spaghetti
200 g, young leaf
0% fat natural Greek yogurt
- Mist a large pan with cooking spray and heat over a medium heat. Fry the bacon for 5 minutes until crisp. Add the onion and cook for a further 5 minutes or until the onion has softened.
- Add the garlic and cook for 1 minute, then add the cabbage and cook for 3 minutes. Pour in the stock and cook until the cabbage is just tender – this should only take about 2 minutes.
- Meanwhile, bring a large pan of water to the boil. Add the spaghetti and cook for 10-12 minutes until al dente. Drain, reserving a little pasta water.
- Stir the spinach through the cabbage and bacon to wilt, followed by the yogurt and a little pasta water to loosen. Season to taste and cook for a few minutes until thickened slightly. Toss with the spaghetti and serve.