Ziti With White Beans, Cabbage, and Prosciutto

Ziti With White Beans, Cabbage, and Prosciutto
Servings: 6


  • Salt
  • 8 ounces ziti
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 celery stalk, chopped
  • 3 cups chopped cabbage, preferably savoy or napa
  • 1/4 cup chopped prosciutto or 1/2 cup chopped ham
  • 1 cup low-sodium chicken or other stock
  • 3 cups cooked or canned cannellini or other white beans, drained but still moist
  • Freshly ground black pepper
  • Freshly grated Parmesan cheese for garnish

Make It

1. Bring a large pot of water to a boil over high heat and salt it. Add the pasta and cook until tender but not mushy, 8 to 10 minutes; drain and set aside.

2. While the pasta cooks, place the oil in a large skillet over medium heat; when hot, add the onion and celery and cook until softened, about 5 minutes. Add the cabbage and cook until just wilted, 3 to 4 minutes. Then add the prosciutto, stock, beans, and sprinkle with salt and pepper; cook until heated through, about 5 more minutes. If it seems dry, add a little more stock or water; it should be moist but not soupy.

3. Add the pasta to the bean mixture and stir gently. Taste and adjust the seasoning, sprinkle with Parmesan, and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 379, Fat, total (g): 8, sat. fat (g): 1, carb. (g): 59, fiber (g): 9, pro. (g): 19, sodium (mg): 321, Percent Daily Values are based on a 2,000 calorie diet.