1/2 Photos of Penne With Cabbage and Mushrooms
Two of my favorite vegetables and pasta are included in this dish! It's healthy for you, too. Recipe is from Barilla.
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Units: US | Metric
- 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
- 1Cook pasta according to package directions.
- 2Meanwhile, gently press garlic cloves with the flat of your knife.
- 3Place the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat.
- 4Add cabbage and mushrooms, saute for 5 minutes, then add wine.
- 5Continue cooking until the wine has evaporated; add hot chicken broth and simmer for 10 minutes.
- 6Remove the garlic cloves from the skillet.
- 7Drain pasta and toss with butter and sauce.
- 8Add cheese and parsley and toss again.
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Nutritional Facts for Penne With Cabbage and Mushrooms
Serving Size: 1 (278 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 406.7
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 4.6 g
- Cholesterol 16.0 mg
- Sodium 472.6 mg
- Total Carbohydrate 55.4 g
- Dietary Fiber 8.4 g
- Sugars 2.8 g
- Protein 13.4 g
The following items or measurements are not included: