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Alpine Mushroom Pasta

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  • Alpine Mushroom Pasta

    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



    COOKING 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.

    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.
    Per serving
    --------------------------------------------------------------------------------

    Calories: 278
    --------------------------------------------------------------------------------

    Carbohydrates: 40g
    --------------------------------------------------------------------------------

    Fat: 7g
    --------------------------------------------------------------------------------

    Protein: 13g
    --------------------------------------------------------------------------------

    Dietary Fiber: 8g
    --------------------------------------------------------------------------------

    Saturated Fat: 3g
    --------------------------------------------------------------------------------

    Monounsaturated Fat: 3g
    --------------------------------------------------------------------------------

    Cholesterol: 15mg
    --------------------------------------------------------------------------------

    Potassium: 633mg
    --------------------------------------------------------------------------------

    Sodium: 536mg
    --------------------------------------------------------------------------------

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

    Carbohydrate Servings: 2
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