Alpine Mushroom Pasta
In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this pasta featuring Savoy cabbage and mushrooms in a light wine sauce. Serve with Caesar salad and bread sticks.
Prep Time:
35 mins
Total Time:
35 mins
Servings:
6 servings, about 1 1/3 cups each
Ingredients
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8 ounces whole-wheat fettuccine
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6 cups shredded Savoy cabbage, (about 1 small head)
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2 teaspoons extra-virgin olive oil
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4 medium portobello mushroom caps, gills removed, thinly sliced
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1 small onion, chopped
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3 cloves garlic, minced
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3/4 cup dry white wine
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2 teaspoons all-purpose flour
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1 teaspoon salt
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1/4 teaspoon freshly ground pepper
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1 cup grape tomatoes, halved
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1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda
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2 teaspoons chopped fresh sage, or 3/4 teaspoon dried
Directions
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.
Nutrition information
Calories 278, Total Fat 7 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 15 mg, Sodium 536 mg, Carbohydrate 40 g, Fiber 8 g, Protein 13 g, Potassium 633 mg. Daily Values: Vitamin A 20%, Vitamin C 45%, Calcium 15%, Iron 15%. Exchanges: Starch 2,Vegetable 1,Medium-Fat Meat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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