Alpine Mushroom Pasta Provided by EatingWell.com

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.

• RECIPE INSTRUCTIONS
• Nutrition Info
• User Ratings

 

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RECIPE OVERVIEW

Serves 6 Prep Time 35 min. Total Time 35 min. Nutrition Profile: Diabetes Appropriate   Healthy Weight   Heart Healthy   High Calcium   High Fiber  High Potassium   Low Calorie   Low Cholesterol   Low Sat Fat

INGREDIENTS

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

COOKING DIRECTIONS

Step 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.

Step 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.

Step 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.

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