1 box Barilla Whole Grain Penne
2 cloves garlic, pressed
2 tablespoons (30 mL) extra virgin olive oil
¾ sprig fresh rosemary
3 ⅓ cups (175 grams) cabbage, sliced thin
4 cups (300 grams) domestic mushrooms, quartered
½ cup (125 mL) white wine
2 cups (500 mL) chicken broth
1 tablespoon butter
½ cup Parmigiano-Reggiano cheese, grated
2 tablespoons (10 leaves) fresh parsley, chopped
Bring a large pot of water to a boil. Press the garlic cloves gently with the flat of a knife. Place them in a skillet with the olive oil and rosemary sauté for 2 minutes over medium heat. Add cabbage and mushrooms, sauté for 5 minutes and add 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. Cook Whole Grain Penne according to the package cooking time. Drain pasta and toss with sauce and butter. Add cheese and parsley and toss again.
Makes 4 servings.
550 calories, 18g fat, 77 carb and 21g protein