Alpine Mushroom Pasta

Name: Alpine Mushroom Pasta
Ingredients: 8 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

Alpine Mushroom Pasta was pinched from <a href="http://www.eatingwell.com/recipes/alpine_mushroom_pasta.html" target="_blank">www.eatingwell.com.</a>

"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...."

INGREDIENTS

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8 ounces whole-wheat fettuccine

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6 cups shredded Savoy cabbage, (about 1 small head)

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2 teaspoons extra-virgin olive oil

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4 medium portobello mushroom caps, gills removed, thinly sliced

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1 small onion, chopped

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3 cloves garlic, minced

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3/4 cup dry white wine

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2 teaspoons all-purpose flour

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1 teaspoon salt

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1/4 teaspoon freshly ground pepper

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1 cup grape tomatoes, halved

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1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda

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2 teaspoons chopped fresh sage, or 3/4 teaspoon dried

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