Alpine Mushroom Pasta from Eating Well Recipies

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Alpine Mushroom Pasta from Eating Well Recipies

4.6 of 5 (5)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Alpine Mushroom Pasta from Eating Well Recipies calories by ingredient

Introduction

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.

Makes 6 servings, about 1 1/3 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

This is a great pasta dish from eatingwell.com Included in the directions are the nutritional facts from their website for this recipe. 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.

Makes 6 servings, about 1 1/3 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

This is a great pasta dish from eatingwell.com Included in the directions are the nutritional facts from their website for this recipe.

Minutes to Cook: 35

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, 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

Directions

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.