Whole Wheat Penne

with Cabbage & Mushrooms

Yield 7 servings 

Calories per serving 360

 

 

This is truly a delicious and easy pasta dish.  Lots of favor and healthy.

 

Ingredients:

1 pound of Whole Grain Penne 

1 1/2 clove garlic, pressed

3 1/2 tablespoons Extra Virgin Olive Oil

3/4 sprig Fresh Rosemary

 

Chef's Note: I replaced the rosemary with dried Marjoram leaves.- used in a lot of Italian recipes.

 

3 1/3 cups Cabbage sliced thin or sliced packaged with white and red cabbage and julienne carrots

4 cups of Domestic mushrooms quartered

1/2 cup white wine

2 cups Chicken Broth

1 Tablespoon of butter

3/4 cups Parmesan Cheese grated

2 tablespoons fresh Parsley chopped

-Bring a large pot of water to a boil and cook pasta to Al Dente 

-Press the garlic cloves gently with the flat of a knife

-Place them in a skillet with the olive oil and rosemary, saute for 2 minutes over medium heat. If using Marjoram leaves, add when you add the mushrooms and cabbage

-Add the mushrooms, and cabbage and saute for 5 minutes, add the white wine.

-Continue cooking until the wine is completely evaporated; add 2 cups of hot chicken broth, and simmer for 10 minutes.

-Remove the garlic cloves from the skillet

-Drain pasta and toss with sauce and butter

-Add cheese and parsley and toss again.

 

Serve with a nice Red Wine and slices of Italian Semolina Bread 

.

Enjoy, Chef Ed