| 1 box | BARILLA Rigatoni |
| 1/4 cup | extra virgin olive oil |
| 1 clove | garlic |
| 2 cups (8 ounces) | button mushrooms, sliced |
| to taste | salt |
| to taste | freshly ground black pepper |
| 2 cups (6 ounces) | cabbage, sliced thin |
| 1 cup | half & half |
| 1/2 cup | Grana cheese, grated |
| 2 tablespoons | fresh parsley, chopped |
| 1/2 cup | grana cheese, grated |
BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium heat. Add whole garlic clove. Add mushrooms and saute until mushrooms are slightly browned. Season with salt and pepper; discard garlic clove.
ADD cabbage to skillet; season with salt and pepper. Set aside.
HEAT half & half in a small pan. Add cheese and simmer until cheese is melted; set asice.
COOK pasta according to package directions. Drain. Combine pasta with cheese sauce, mushroom and cabbage. TOSS and transfer to a serving platter or bowl. Sprinkle with parsley and serve immediately.