Fettuccine & Mushrooms Recipe
Yield: 6 sweet onesRecipe by luhu.jp
Ingredients:
8 ounce: Veget-flavored fettuccine,
2 tbsp: Fresh lemon juice,
-or ANY pasta, NOS comment
1/4 tsp: To 1/2 ts hot pepper flakes,
3 tbsp: Virgin olive oil,
1/4 tsp: Salt,
2 large: Garlic cloves, minced
1/2 tsp: Pepper,
3/4 lbs: Fresh mushrooms, sliced
1 tsp: Fresh parsley, chopped
1/4 cup: Dry white wine,
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 evaporated. 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
Submitted By NANCY OBRION On 03-17-95
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 evaporated. 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
Submitted By NANCY OBRION On 03-17-95
Source from luhu.jp