These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer.
The beige colors in this dish belie how flavorful it is—and how healthy. When I first made it, I discovered the incredible combination of sweet, almost buttery parsnips with earthy, umami-rich mushrooms and silky cabbage. What started out as a clean-out-the-fridge pasta has quickly become part of my winter repertoire.
This version of the recipe is actually vegan and it’s absolutely delicious as is. Adding a little Parmigiano-Reggiano cheese, however, certainly doesn’t hurt! Either way, the mushrooms and whole-wheat pasta have enough heft to pair with a juicy Italian red, like Dolcetto.