Alpine Mushroom Pasta

http://www.eatingwell.com/recipes/alpine_mushroom_pasta.html

From EatingWell:  March/April 2009

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.

6 servings, about 1 1/3 cups each | Active Time: 35 minutes | Total Time: 35 minutes

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

Preparation

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

Per serving : 278 Calories; 7 g Fat; 3 g Sat; 3 g Mono; 15 mg Cholesterol; 40 g Carbohydrates; 13 g Protein; 8 g Fiber; 536 mg Sodium; 633 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat