Alpine Mushroom Pasta

By Meridian - 26751

  • 8 ounces whole-wheat fettuccine

  • 6 cups shredded Savoy cabbage (about 1 small head)

  • 2 teaspoons extra-virgin olive oil

  • 4 medium portobello mushroom caps, gills removed, thinly sliced

  • 1 small onion, chopped

  • 3 cloves garlic, minced

  • 3/4 cup dry white wine

  • 2 teaspoons all-purpose flour

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 1 cup grape tomatoes, halved

  • 1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda

  • 2 teaspoons chopped fresh sage or 3/4 teaspoon dried

  1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add cabbage and continue cooking, stirring occasionally, until the pasta and cabbage are tender, about 4 minutes more. Reserve 1/2 cup of the cooking liquid and drain the pasta and cabbage.

  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are tender and beginning to release their liquid, about 5 minutes.

  3. Whisk wine and flour in a small bowl. Add to the pan along with salt and pepper; cook, stirring, until the mixture thickens, about 1 minute. Add tomatoes and cook until just beginning to break down, about 1 minute more.

  4. Return the pasta and cabbage to the pot. Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.

  5. Makes 6 servings, about 1 1/3 cups each

Nutritional Facts

Per serving
278 calories
7 g fat (3 g sat
3 g mono)
15 mg cholesterol
40 g carbohydrate
13 g protein
8 g fiber
536 mg sodium
633 mg potassium.
Nutrition bonus
Vitamin C (45% daily value)
Vitamin A (20% dv)
Potassium (18% dv)
Calcium & Iron (15% dv).
2 Carbohydrate Servings
2 starch
1 vegetable
1/2 medium-fat meat

dinner fettuccine vegetarian vegetables calcium vitamin d main dish