Fettucini & mushrooms

 
                           FETTUCINI & MUSHROOMS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Diabetic                         Vegetables
                 Side dish                        Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Veget-flavored fetucini
                         -or ANY pasta(NO'S comment)
    3       tb           Virgin olive oil
    2       lg           Garlic cloves -- minced
      3/4   lb           Fresh mushrooms -- sliced
      1/4   c            Dry white wine
    2       tb           Fresh lemon juice
      1/4   ts           To 1/2 ts hot pepper flakes
      1/4   ts           Salt
      1/2   ts           Pepper
    1       t            Chopped fresh parsley
 
   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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