Whole Grain Penne with Cabbage and Mushrooms

Bring a large pot of water to a boil.
Press the garlic cloves gently with the ﬂat of your knife. Place them in a skillet with the olive oil and rosemary; sauté for 2 minutes over medium heat.
Add cabbage and mushrooms, sauté for 5 minutes and add wine. Continue cooking until the wine is completely evaporated; add two cups of hot chicken broth and simmer for 10 minutes.
Remove the garlic cloves out of the skillet.
Meanwhile, cook the pasta according to the package directions.
Drain pasta and toss with sauce and butter. Add cheese and parsley and toss again.

Banner Image:

WG Cabbage Mushrooms.jpg

Grain:

Wheat [1]

Ingredients:

1 (16 oz) whole grain penne or rotini

1 ½ cloves garlic, pressed

3 Tbsp exra virgin olive oil

¾ sprig fresh rosemary

½ cup white wine

3 ⅓ cups (½ medium head) cabbage, thinly sliced

4 cups (13 ounces) mushrooms, quartered

2 cups chicken broth

1 Tbsp butter

¾ cup Parmigiano-Reggiano cheese, grated

2 Tbsp parsley, chopped

Salt and feshly ground black pepper to taste

Active time:

25 minutes

Yield:

6 servings

Nutrition:

Calories: 430 , Total Fat: 16 g, (Saturated Fat: 4.5 g), Sodium: 230 mg, Carbohydrate: 56 g, Fiber: 8 g, Protein: 17 g

Author:

Recipe and photo courtesy of Barilla. For more great whole grain pasta recipes, be sure to visit the Barilla homepage [2]!

Diet:

Mediterranean Diet

Recipe tags:

Quick & Easy Affordable

Course:

Main dishes

Dietary choice:

Vegetarian

Rating:

Description:

This whole grain pasta dish goes perfectly with a white wine. Plus, the preparation is minimal and the whole dish should be ready in just 30 minutes. Quick and delicious!