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  Recipe Home » Diabetic » Fettucini & Mushrooms
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  Fettucini & Mushrooms
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 191
Ingredients:
8 oz Veget-flavored fetucini, or ANY pasta(NO'S comment)
3 tbsp Virgin olive oil
2 large Garlic cloves, minced
3/4 lb Fresh mushrooms, sliced
1/4 cup Dry white wine
2 tbsp Fresh lemon juice
1/4 tsp To 1/2 ts hot pepper flakes
1/4 tsp Salt
1/2 tsp Pepper
1 tsp Chopped fresh parsley
Instructions:
Bring a large kettle of water to a boil and cook until at dente, 10
to 12 minutes. Drain in a colander and set aside. Meanwhile, in a
large non-stick skillet, heat 1 teaspoon of the oil and cook garlic
about 1 minute. Add mushrooms and cook, strring about, about 5
minutes. Add wine, lemon juice, hot pepper flakes and salt. Bring to
a simmer and cook about 10 minutes until has evaporrated. Stir
remaining oil, pepper and parsley. Remove from heat, add pasta to
sauce in skillet, toss and reheat over low heat. (I SURE DO LOVE
PASTA) Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT
EXCHANGES CAL: 169; CHO: 1mg; CAR: 29g; PRO: 6g; SOD: 97mg; FAT: 3g;

Source Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and your via Nancy O'brion and her Meal-Master
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