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Alpine Mushroom Pasta

Alpine Mushroom Pasta

A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


8 ounces pasta, fettuccine
whole wheat
6 cups savoy cabbage
about 1 small head
2 teaspoons olive oil, extra-virgin
4 medium mushrooms, portabello
gills removed, thinly sliced
1 small onions
3 cloves garlic
¾ cup white wine
2 teaspoons all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
freshly ground
1 cup cherry tomatoes
1 cup cheese
smoked, such as mozzarella, Cheddar or gouda
2 teaspoons sage
chopped fresh, or 3/4 teaspoon dried


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 ½ 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.


* not incl. in nutrient facts



almost 8 years

Quick and easy to make, and it tastes great. A delicious and nutritious pasta salad that can be served as a side dish or a light main course.

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 17111% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 398mg 17%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 5% Vitamin C 10%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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