Penne noodles with cabbage and mushrooms

The charming town of Parma is best known for introducing the world to prosciutto and parmesan. Now its delicious culinary history can inspire your next meal. Prego


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


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.

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