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 for a slimmer dinner, or it also makes a savory side for your favorite fish or seafood.
Recipe serves 6
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 Gouda cheese (or smoked mozzarella, Cheddar)
2 teaspoons chopped fresh sage, or ¾ 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 ½ 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.
Per serving 1-1/3 cup
Calories 278 / Protein: 13g / Carbohydrates: 40g / Total Fat: 7g / Saturated Fat: 3g / Dietary Fiber: 8g / Cholesterol: 15mg / Sugars: 6g / Calcium: 152mg / Iron: 2mg / Sodium: 536mg / Potassium: 634mg