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
Description
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.
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