Farfalle With Savoy Cabbage, Pancetta, Thyme And Mozzarella

1. In a pan fry off pancetta in a little olive oil until lightly golden.

2. Add garlic and thyme and soften.

3. Place in savoy cabbage with the parmesan then stir around and place the lid on the pan.

4. Cook for 15 minutes, shaking every now and then, while you cook farfalle in salted boiling water until al dente.

5. When the cabbage is nice and tender, season and loosen with pepperery extra virgin olive oil.

6. Toss and drain farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts.

7. Serve immediately.

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Nutrient	Quantity
Total fats	2.4084 g
Protein	20.0633 g
Carbohydrates	21.6862 g
Energy	184.4703 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.118 g
Water	28.8193 g
Aspartic acid	0.0147 g
Calcium, Ca	419.9067 mg
Lutein + zeaxanthin	0.48 g
Fiber, total dietary	2.751 g
Carotene, beta	552.742 g
Niacin	0.607 mg
Vitamin A, RAE	65.946 g
Arginine	0.019 g
Riboflavin	0.135 mg
Fatty acids, total saturated 20:1	0.0304 g
Glutamic acid	0.0242 g
Sodium, Na	471.8713 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0469 g
Total lipid (fat)	2.4084 g
Manganese, Mn	0.3802 mg
Proline	0.003 g
Fatty acids, total saturated 16:0	0.5928 g
Fatty acids, total saturated 8:0	0.0303 g
Choline, total	16.0643 mg
Sugars, total	0.63 g
Serine	0.0057 g
Fatty acids, total saturated 10:0	0.0545 g
Fatty acids, total saturated 18:0	0.2564 g
Fatty acids, total saturated 20:4 undifferentiated	0.0074 g
Vitamin B-6	0.1608 mg
Selenium, Se	20.126 g
Ash	3.3894 g
Fatty acids, total saturated 18:1 undifferentiated	0.5286 g
Pantothenic acid	0.0964 mg
Phenylalanine	0.0055 g
Copper, Cu	0.159 mg
Thiamin	0.0522 mg
Retinol	19.85 g
Methionine	0.0023 g
Iron, Fe	5.5997 mg
Carbohydrate, by difference	21.6862 g
Phosphorus, P	330.442 mg
Folate, total	20.855 g
Fatty acids, total saturated 4:0	0.0648 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0033 g
Alanine	0.004 g
Cholesterol	15.0833 mg
Valine	0.0676 g
Fatty acids, total saturated 18:2 undifferentiated	0.0731 g
Glycine	0.006 g
Fatty acids, total saturated 14:0	0.2061 g
Zinc, Zn	1.724 mg
Isoleucine	0.0612 g
Fatty acids, total saturated 12:0	0.0635 g
Fatty acids, total polyunsaturated	0.2081 g
Leucine	0.0595 g
Vitamin A, IU	987.0287 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0017 g
Folate, DFE	20.855 g
Tryptophan	0.0239 g
Vitamin C, total ascorbic acid	31.6752 mg
Fatty acids, total saturated 6:0	0.0384 g
Tyrosine	0.0024 g
Vitamin B-12	0.5817 g
Vitamin K (phylloquinone)	0.2252 g
Fatty acids, total saturated	1.3544 g
Histidine	0.0034 g
Fatty acids, total monounsaturated	0.6068 g
Threonine	0.0343 g
Folate, food	20.855 g
Vitamin E (alpha-tocopherol)	0.0892 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0047 g
Magnesium, Mg	50.3033 mg
Lysine	0.0324 g
Potassium, K	401.5413 mg
Cystine	0.002 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	0	0	0	0
Parmesan cheese	0.5 cup	148	16	2
salt black pepper	0	12.6083	0	0.0708
thyme	0.5 cup	19.392	4.6944	0.3226
pine nut	0	0	0	0
pancetta	10 slices	12.6083	0	0.0708
farfalle pasta	1	12.6083	0	0.0708
savoy cabbage	0.5	0	0	0
buffalo mozzarella	0.5	12.6083	0	0.0708