Minestrone Sauce with Bacon |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 35 minutes | N/A | 453 | 18 | 9gm | 791mg | 70gm | 24gm | 22mg |
| INGREDIENTS: | ||
| 10 ounces shaped pasta, such as medium shells, ruote (wagon wheels), or radiatore | 2 teaspoon olive oil | 3/4 cup diced Canadian bacon (1/4 pound) |
| 2 ribs celery, halved lengthwise and thinly sliced | 2 carrots, halved lengthwise and thinly sliced | 3 cloves garlic, minced |
| 6 ounces cabbage, cut into 1/2-inch chunks | 10-ounce package frozen chopped spinach, thawed and squeezed dry | 2 cups no-salt-added canned tomatoes, coarsely chopped |
| 2/3 cup reduced-sodium chicken broth, defatted | 1/2 teaspoon dried marjoram or oregano | 1-1/2 teaspoons cornstarch mixed with 1 tablespoon water |
| 1/2 grated Parmesan cheese | ||
| 1 | In a large pot of boiling water, cook the pasta until just tender. Drain well. |
| 2 | Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the Canadian bacon and cook, stirring, until lightly crisped, about 2 minutes. Add the celery, carrots, and garlic and cook, stirring frequently, until the celery and carrots are crisp-tender, about 5 minutes. |
| 3 | Add the cabbage and spinach and cook, stirring frequently, until the cabbage is wilted, about 5 minutes. Add the tomatoes, broth, and marjoram and cook, stirring frequently, until the flavors are blended, about 5 minutes. Bring to a boil, stir in the cornstarch mixture, and cook, stirring constantly, until the sauce is slightly thickened, about 1 minute. Toss the sauce with the hot pasta, divide among 4 bowls, sprinkle the Parmesan over, and serve. |