Thursday, April 9, 2009

Alpine Pasta Recipe

This is so wonderful. The family loved it! It took me less than an hour to make and serve, using my food processor to help me with the chopping, slicing and shredding.

Alpine Pasta Recipe:
14 oz whole wheat fettuccine or linguine
2 tsps olive oil
8 oz sliced mushrooms
1 small onion, chopped
4 garlic cloves, minced
1/2 to 1 lb sliced smoked sausage, any kind (I used Italian)
1 small head (or about 6 cups) shredded Savoy or Green cabbage
large handful of fresh spinach (if on hand)
3/4 cup dry white wine
2 tsp whole wheat pastry flour
1 tsp Celtic sea salt
1/4 tsp pepper
2 tsp fresh chopped sage or 1/2 tsp dried
1 cup diced smoked cheese, any kind (I used smoked Gouda)
1 cup grape tomatoes, halved
Boil water and cook pasta. In the meantime, heat oil in a very large saute or cast iron pan and saute onion, garlic and sausage all together. Then add cabbage, mushrooms and spinach. Saute until veggies are soft, but not mushy. Sprinkle with flour and mix in well. Then add wine, salt, pepper, sage, and diced cheese. Add the tomatoes just before serving. Serve on top of pasta or mix it all together and serve. This is wonderful served with salad and whole wheat french bread.

1 comment:

CB said...

Sounds Delicious!


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