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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.

Source: EatingWell Magazine, March/April 2009


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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

about 1 1/3 cups
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.

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