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Alpine Mushroom Pasta

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  6 servings, about 1 1/3 cups each
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.
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
Alpine Mushroom Pasta Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
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Nutrition Facts per Serving
Yield:   6 servings, about 1 1/3 cups each
Calories: 278
Fat. Total: 7g
Protein: 13g
Carbohydrates, Total: 40g
Fat, Saturated: 3g
Fiber: 8g
Cholesterol: 15mg
Sodium: 536mg
% Cal. from Fat: 23%
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