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Alpine Mushroom Pasta

:  March/April 2009

Your rating: None Average: 4 (72 votes)

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.


READER'S COMMENT:
"We are working to incorporate more vegetarian dishes to our dinners and this recipe was a winner! We didn't add the cheese (milk allergy) and served it with crusty bread with the olive oil/balsamic dipping side on the same dish to give a...
Alpine Mushroom Pasta Recipe

Makes: 6 servings, about 1 1/3 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber | High potassium |

View Our Nutrition Guidelines »

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

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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.

Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (20% dv), Potassium (18% dv), Calcium & Iron (15% dv).

Carbohydrate Servings: 2

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


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Recipe Categories

Meal/Course
Dinner

Health & Diet Considerations
Healthy weight
High calcium
High fiber
High potassium
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Season
Spring
Fall
Winter
Style/Theme
Budget
Entertaining, casual
Everyday favorites
Vegetarian
Type of Dish
Main dish, vegetarian
Pasta
Ethnic/Regional
Italian
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
6
Main Ingredient
Vegetarian, other
Preparation/ Technique
Saute
Publication
March/April 2009
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