Instructions: Put pot of water on to boil for the pasta.

Meanwhile, brown and crumble the sausage in a large fry pan. Add onions, garlic, herbs and bacon bits to the sausage; saute 2 minutes. Push the mixture away from the center. Add the butter and melt. Add the napa cabbage; sprinkle with pepper. Set the heat to medium. Cook, stirring, until the cabbage wilts.

Meanwhile cook the pasta with the lemon peel: it should take three minutes. When done, drain well; set aside.

Combine broth and half and half; add it to the sausage-cabbage mixture. Stir to warm. Remove from heat. Add the pasta and cheese. Toss to combine and spread the sauce. Cheese will thicken the sauce.

Serve at once with extra cheese

NOTES : This dish takes advantage of reduced fat products: Jimmy Dean Breakfast Sausage (two grams of fat per ounce); 50% less fat real bacon bits; egg-free dry pasta; fat free half and half creamer. The pasta is a pale carrot color with a very mild chile after bite.

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