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Sauces
Whole grain Pennette Rigate
with cabbage & mushrooms
- 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
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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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