Fettucini & Mushrooms Recipe
Yield: 6 Sweet onesRecipe by luhu.jp
Ingredients:
8 ounce: Veget-flavored fetucini, or ANY pasta(NOS comment)
3 tbsp: Virgin olive oil,
2 large: Garlic cloves, minced
3/4 lbs: 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,
Directions:
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 Obrion and her Meal-Master
Source from luhu.jp
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 Obrion and her Meal-Master
Source from luhu.jp