Fettuccine with Braised Cabbage and Cremini Mushrooms

If you are like me and always on the lookout for delicious new ways to serve pasta, this is a healthful solution. You can use small heads of cabbage or a full-size head of Savoy cabbage, the curly-leaf, milder variety. Either way, it pairs nicely with the rich and earthy flavor of cremini mushrooms. Offer grated Parmesan or Pecorino Romano cheese to sprinkle on top, if desired.

Ingredients

  • Sea salt
  • 12 ounces fettuccine noodles
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons trans fat-free buttery spread
  • 1 local shallot, chopped
  • 4 cloves local garlic, chopped
  • 1 large local onion, sliced into thin rings, separated
  • 5 little heads of local cabbage, or 1 large head local Savoy cabbage, cored and coarsely chopped
  • 1 pound cremini mushrooms, rinsed and cut in half
  • Pepper
  • ΒΌ cup chopped local dill weed
  • Freshly grated Parmesan or Pecorino Romano cheese, if desired

Method

  1. Bring a large covered pot of lightly salted water to a boil over high heat. When it reaches a boil, cook the fettuccine according to the package directions. Reserve a cup of the cooking liquid, then drain the fettuccine.
  2. Heat the olive oil and the buttery spread in a large, deep skillet over medium-low heat. Add the shallot, garlic, and onion. Cook, stirring frequently, for about 5 minutes, until golden but not burned. Add the cabbage and cremini mushrooms. Sprinkle with sea salt and pepper. Stir to coat with the oil. Cover and raise the heat to medium. Cook for about 20 minutes, stirring occasionally, until the cabbage is tender.
  3. Stir in the dill and the reserved cooking liquid from the fettuccine, mixing well to combine. Add the drained fettuccine and stir to combine. Turn into a serving bowl, using a rubber spatula to scrape the skillet of any juices. Serve immediately.

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