Alpine Mushroom Pasta

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.

Makes 6 servings, about 1 1/3 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

• 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

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 INFORMATION
Per serving: 278 calories; 7g fat (3g sat, 3g mono); 15mg cholesterol; 40g carbohydrates; 13g protein; 8g fiber; 536mg sodium; 633mg potassium.
Nutrition bonus: Vitamin C (45% daily value), Vitamin A (20% dv), Potassium (18% dv), Calcium & Iron (15% dv).
2 Carbohydrate Serving(s)
Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat

DISCLAIMERS
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.