Halushki with Bacon and Ricotta Cheese
Halushki with Bacon and Ricotta Cheese might be just the main course you are searching for. This recipe serves 4 and costs $1.41 per serving. One serving contains 574 calories, 23g of protein, and 28g of fat. If you have garlic, cabbage, salt and pepper, and a few other ingredients on hand, you can make it. It is brought to you by Rants from my Crazy Kitchen. This recipe is liked by 202 foodies and cooks. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. Similar recipes are Halushki, Halushki - Cabbage and Noodles, and Spaghetti with bacon and ricotta.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
8 slices bacon
5 cups shredded cabbage
about ¾ package home style egg noodles
1 garlic scape, sliced fine ( or two garlic cloves, minced)
1 cup chopped red onion
1 cup ricotta cheese
salt and pepper, to taste
Equipment:
frying pan
Cooking instruction summary:
Cook the egg noodles according to package directions, adding salt and a few drops of olive oil to the water. Drain and set aside, reserving about ½ cup of the pasta cooking water.Core and wash a small head of green cabbage. Slice in half (you may need more depending on how big your cabbage is), then slice into thin strips, discarding the thickest white part in the middle.Cut the bacon into 1 inch pieces. In a large pan, cook the bacon over medium-high heat until just crispy (don't let it get too crispy!) Without draining, add the cabbage,onion,and garlic scapes. If using minced garlic wait to add it until the cabbage and onion are almost tender. Saute for 7-10 minutes,Add the pasta to the cabbage mixture, along with the ricotta cheese. Stir well, then add the reserved water from the pasta, a little at a time, until desired consistency. Serve immediately.
Step by step:
1. Cook the egg noodles according to package directions, adding salt and a few drops of olive oil to the water.
2. Drain and set aside, reserving about ½ cup of the pasta cooking water.Core and wash a small head of green cabbage. Slice in half (you may need more depending on how big your cabbage is), then slice into thin strips, discarding the thickest white part in the middle.
3. Cut the bacon into 1 inch pieces. In a large pan, cook the bacon over medium-high heat until just crispy (don't let it get too crispy!) Without draining, add the cabbage,onion,and garlic scapes. If using minced garlic wait to add it until the cabbage and onion are almost tender.
4. Saute for 7-10 minutes,
5. Add the pasta to the cabbage mixture, along with the ricotta cheese. Stir well, then add the reserved water from the pasta, a little at a time, until desired consistency.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
