Alpine Mushroom Pasta

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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
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Calories: 278
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Carbohydrates: 40g
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Fat: 7g
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Protein: 13g
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Dietary Fiber: 8g
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Saturated Fat: 3g
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Monounsaturated Fat: 3g
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Cholesterol: 15mg
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Potassium: 633mg
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Sodium: 536mg
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Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat
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Carbohydrate Servings: 2