Whole grain Pennette Rigate

with cabbage & mushrooms

Whole Grain - Penne rigate - Barilla

Made with

Pennette Rigate Integrale | Barilla

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  • Prep
  • Cook
  • Skill
    Accomplished


  • 360
    Calories
  • 44.0 g
    Carbohydrate
  • 14.0 g
    Protein
  • 14.0 g
    Fat

Ingredients

Ingredients for 4 people      



  • 350g Barilla Whole Grain Pennette
  • 1 clove Garlic Pressed
  • 60ml Extra Virgin Olive Oil
  • 1 sprig Fresh Rosemary
  • 250g Cabbage Sliced Thin
  • 150g Domestic Mushrooms Quartered
  • 1 glass White Wine
  • 200ml Chicken Broth
  • 200ml Chicken Brothr
  • 40g Parmesan Cheese Grated
  • 20g Fresh Parsley Chopped

Method

  • 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 Pennette according to the package cooking time

  • DRAIN pasta and toss with sauce and butter
  • Add cheese and parsley and toss again
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