Penne With Cabbage And Mushrooms - cooking recipe

Ingredients

1 (13 1/4 ounce) box whole grain penne pasta
1 1/2 garlic cloves, pressed
3 tablespoons extra virgin olive oil
3/4 sprig fresh rosemary (can use dried)
3 1/3 cups cabbage, thinly sliced
4 1/2 cups domestic mushrooms, quartered
1/2 cup white wine
2 cups chicken broth, heated
1 tablespoon butter
3/4 cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped
salt, to taste
pepper, to taste

Preparation

Cook pasta according to package directions.
Meanwhile, gently press garlic cloves with the flat of your knife.
Place the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat.
Add cabbage and mushrooms, saute for 5 minutes, then add wine.
Continue cooking until the wine has evaporated; add hot chicken broth and simmer for 10 minutes.
Remove the garlic cloves from the skillet.
Drain pasta and toss with butter and sauce.
Add cheese and parsley and toss again.