Alpine Mushroom Pasta from Eating Well Recipies
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 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, chopped3 cloves garlic, minced3/4 cup dry white wine2 teaspoons all-purpose flour1 teaspoon salt 1/4 teaspoon freshly ground pepper1 cup grape tomatoes, halved1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda 2 teaspoons chopped fresh sage or 3/4 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 1/2 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.
NUTRITION INFORMATION:
Per serving: 278 calories; 7 g fat (3 g sat, 3 g mono); 15 mg cholesterol; 40 g carbohydrate; 13 g protein; 8 g fiber; 536 mg sodium; 633 mg potassium.
Nutrition bonus: Vitamin C (45% daily value), Vitamin A (20% dv), Potassium (18% dv), Calcium & Iron (15% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat
Number of Servings: 6
Recipe submitted by SparkPeople user IAMKEEBLER.
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.
NUTRITION INFORMATION:
Per serving: 278 calories; 7 g fat (3 g sat, 3 g mono); 15 mg cholesterol; 40 g carbohydrate; 13 g protein; 8 g fiber; 536 mg sodium; 633 mg potassium.
Nutrition bonus: Vitamin C (45% daily value), Vitamin A (20% dv), Potassium (18% dv), Calcium & Iron (15% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat
Number of Servings: 6
Recipe submitted by SparkPeople user IAMKEEBLER.
Nutritional Info Amount Per Serving
- Calories: 295.6
- Total Fat: 5.4 g
- Cholesterol: 10.8 mg
- Sodium: 499.3 mg
- Total Carbs: 46.9 g
- Dietary Fiber: 9.6 g
- Protein: 14.8 g
Member Reviews
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WINEALITTLE
Used this recipe to redo a mushroom/kale side dish I made two evenings ago. Wanted to serve over pasta but wasn't sure how to create a tasty sauce. I'm giving it 5 stars because while I didn't make this as given, I used most ingredients and the results were delectable! Will make this recipe soon. - 9/1/12