mushroom cabbage fettuccine
Ingredients:
  • (8 oz.) whole-wheat fettuccine
  • (6 cups) shredded Savoy cabbage
  • (2 tsp.) 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 tsp.) all-purpose flour
  • (1 tsp.) salt
  • (1/4 tsp.) freshly ground pepper
  • (1 cup) grape tomatoes, halved
  • (1 cup) smoked mozzarella, Cheddar or gouda, diced
  • (2 tsp.) fresh sage, chopped (or 3/4 tsp. dried)
Servings

6

Dinner

Mushroom Cabbage Fettuccine

Whole-wheat fettuccine and boiled cabbage in a thick and creamy mushroom sauce with grape tomatoes, smoked cheese and fresh sage.

Preparation Time

About 15 minutes

Cook Time

About 20 minutes

    Instructions

  1. 1Fill a large pot with 2 quarts cold water and place over High heat. When boiling, add pasta and cook 4 minutes. Add cabbage and cook another 4 minutes. Drain, saving 1/2 cup
    liquid, return to pot.
  2. 2Place a large nonstick skillet over medium heat. Add oil. When hot, add mushrooms, onion and garlic. Cook about 5 minutes, stirring frequently.
  3. 3In a small bowl, combine wine and flour. Add to pan. Stir in salt and pepper and cook 1 minute. Add tomatoes and cook another minute.
  4. 4Toss pasta with mushroom sauce, cooking liquid, cheese and sage, serve.

Nutritional Information

Serving Size: 1 1/3 cups



Amount Per Serving:

  • Calories 278
  • Total Fat 7 g
  • Total Carbohydrate 40 g
  • Protein 13 g
  • Cholesterol 15 mg
  • Sodium 536 mg
  • Fiber 8 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Pastas and Pizzas

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.