Ingredients

    * 8 ounces whole wheat fettuccine
    * 6 cups shredded cabbage (about 1 small head)
    * 2 teaspoons extra-virgin olive oil
    * 4 medium Portobello mushroom caps, gills removed, cut into thin slices
    * 1 small onion, chopped
    * 3 garlic cloves, finely chopped
    * 3 / 4 cup dry white wine
    * 2 teaspoons all-purpose flour
    * 1 teaspoon salt
    * 4.1 tsp freshly ground pepper
    * 1 cup grape tomatoes, halved
    * 1 cup cubed cheese, such as smoked mozzarella, cheddar or smoked Gouda
    * 2 teaspoons chopped fresh sage or 4.3 tsp dried

They were also

    * Mushroom & Butternut Squash Lasagna
    * Creamy Fettuccine with Brussels sprouts and mushrooms
    * Spaghetti bolognese with mushrooms
    * Pasta with Mushroom-Thyme Ragu
    * Fettuccine with shiitake mushrooms and basil
    * Sausage, mushroom & spinach lasagne
    * Pasta with mushroom sauce Pea
    * Chicken Piccata with Pasta & Mushrooms
    * Mushroom-Beef Stroganoff

Preparation

   1st Bring a large pot of water to a boil. The noodles for 4 minutes. Add cabbage and cook, stirring occasionally, until the noodles and cabbage are tender, about 4 minutes more. 02:01 Reserve the cooking liquid and drain cup of the pasta and cabbage.
   2nd Meanwhile oil in a large nonstick pan over medium heat. Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are soft and begin their liquid to release about 5 minutes.
   3rd Whisk wine and flour in a small bowl. Add seasoning to the pan with salt and pepper, cook and stir until the mixture is thick, about 1 minute. Add tomatoes and cook until just beginning to break on, about 1 minute more.
   4th Place the noodles and cabbage to the pot. Add the mushroom sauce, the reserved cooking water, cheese and sage; throw gently to combine.

Nutrition

Per serving: 278 calories, 7 g fat (3 g Sat, 3 g mono), 15 mg cholesterol, 40 g carbohydrates, 13 g protein, 8 g fiber, 536 mg sodium, 633 mg potassium.

Nutrition bonus: Vitamin C (45% daily value), Vitamin A (20% DV), potassium (18% DV), calcium and iron (15% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable dish, 02:01 medium-fat meat