Ingredients
3 tbsp extra-virgin olive oil
2 garlic cloves , minced
2 tsp finely chopped fresh rosemary
340-g mixed mushrooms , sliced
3 cups shredded green cabbage
1/2 cup white wine
1/2 cup no-salt chicken broth
1/2 tsp salt
450-g whole-wheat penne pasta
1/4 cup sour cream
1 tbsp butter
3/4 cup grated parmesan
2 tbsp finely chopped parsley
STEP 1
HEAT a large frying pan over medium. Add oil, then garlic and rosemary. Cook 1 min. Add mushrooms and cabbage. Cook, stirring often, until cabbage starts to wilt, about 5 min. Add wine and cook 2 min. Pour in broth and salt. Gently boil, uncovered, 10 min.
STEP2
COOK pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 9 to 10 min. Drain and add to cabbage mixture along with sour cream and butter. Toss until combined. Sprinkle with parmesan and parsley and toss again.
Recipe by Chatelaine