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Categories:
grain penne pasta garlic extra-virgin olive oil rosemary cabbage mushrooms white wine chicken broth butter Parmesan cheese fresh parsley salt pepper
Viewed: 87 - Published at: 3 years agoIngredients
- 1 (13 1/4 ounce) box whole grain penne pasta
- 1 1/2 garlic cloves, pressed
- 3 tablespoons extra virgin olive oil
- 3/4 sprig fresh rosemary (can use dried)
- 3 1/3 cups cabbage, thinly sliced
- 4 1/2 cups domestic mushrooms, quartered
- 1/2 cup white wine
- 2 cups chicken broth, heated
- 1 tablespoon butter
- 3/4 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- salt, to taste
- pepper, to taste
Method
- Cook pasta according to package directions.
- Meanwhile, gently press garlic cloves with the flat of your knife.
- Place the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat.
- Add cabbage and mushrooms, saute for 5 minutes, then add wine.
- Continue cooking until the wine has evaporated; add hot chicken broth and simmer for 10 minutes.
- Remove the garlic cloves from the skillet.
- Drain pasta and toss with butter and sauce.
- Add cheese and parsley and toss again.
