Alpine Mushroom Pasta

Name: Alpine Mushroom Pasta
Total time: 35 min
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; ¾ cup dry white wine; 2 teaspoons all-purpose flour; 1 teaspoon salt; ¼ 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

Rating: 4.06 stars

18 Ratings
2 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, March/April 2009

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Recipe Summary

total:

35 mins

Servings:

Nutrition Profile:

Low-Calorie

High Fiber

Vegetarian

Healthy Aging

Healthy Immunity

Low Added Sugars

Nutrition Info

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.

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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.

Nutrition Facts

Serving Size: about 1 1/3 cups

Per Serving:

278 calories; protein 13.1g; carbohydrates 40g; dietary fiber 8.1g; sugars 5.6g; fat 6.6g; saturated fat 2.8g; cholesterol 14.9mg; vitamin a iu 1042.1IU; vitamin c 27mg; folate 100mcg; calcium 152.3mg; iron 2.3mg; magnesium 85.4mg; potassium 634.4mg; sodium 535.9mg; thiamin 0.3mg.

Exchanges:

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