Penne With Cabbage And Mushrooms
35
- Prep Time10 min
- Total Time30 min
- Makes4 Servings
(Photo: Roberto Caruso)
Whole wheat pasta, a touch of sour cream, green cabbage and mushrooms make for a hearty, healthy and quick fall dinner recipe.
Ingredients
3 tbsp extra-virgin olive oil
2 garlic cloves, minced
2 tsp finely chopped fresh rosemary
340-g pkg mixed mushrooms, sliced
3 cups shredded green cabbage
1/2 cup white wine
1/2 cup no-salt chicken broth
1/2 tsp salt
450-g pkg whole-wheat penne pasta
1/4 cup sour cream
1 tbsp butter
3/4 cup grated parmesan
2 tbsp finely chopped parsley
Instructions
HEAT a large frying pan over medium. Add oil, then garlic and rosemary. Cook 1 min. Add mushrooms and cabbage. Cook, stirring often, until cabbage starts to wilt, about 5 min. Add wine and cook 2 min. Pour in broth and salt. Gently boil, uncovered, 10 min.
COOK pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 9 to 10 min. Drain and add to cabbage mixture along with sour cream and butter. Toss until combined. Sprinkle with parmesan and parsley and toss again.
Nutrition (per serving)
Calories 673, Protein 27g, Carbohydrates 90g, Fat 23g, Fibre 12g, Sodium 620mg.
Excellent source of Iron.
All about cooking pasta! Italians cook pasta in lots of boiling water seasoned very generously with salt. It’s important to use a large pot so the pasta can cook without sticking to itself. Never add oil to the pasta water.
Find more delicious cabbage recipes.
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