Whole grain Pennette Rigate

with cabbage & mushrooms

  • 360
  • 44.0 g
  • 14.0 g
  • 14.0 g
  • Prep
  • Cook
  • Skill


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


  1. 1
    Bring a large pot of water to a boil
  2. 2
    PRESS the garlic cloves gently with the flat of a knife
  3. 3
    Place them in a skillet with the olive oil and rosemary; sauté for 2 minutes over medium heat
  4. 4
    ADD cabbage and mushrooms, sauté for 5 minutes and add wine
  5. 5
    Continue cooking until the wine is completely evaporated; add 2 cups of hot chicken broth and simmer for 10 minutes
  6. 6
    REMOVE the garlic cloves from the skillet
  7. 7

    COOK Whole Grain Pennette according to the package cooking time

  8. 8
    DRAIN pasta and toss with sauce and butter
  9. 9
    Add cheese and parsley and toss again

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