| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Diabetic, Pasta, Side dishes, Vegetables |
6 |
Sweet ones |
INGREDIENTS
| 8 |
oz |
Veget-flavored fetucini |
|
|
or ANY pastaNO'S |
|
|
comment |
| 3 |
T |
Virgin olive oil |
| 2 |
|
Garlic cloves, minced |
| 3/4 |
lb |
Fresh mushrooms, sliced |
| 1/4 |
c |
Dry white wine |
| 2 |
T |
Fresh lemon juice |
| 1/4 |
t |
To 1/2 ts hot pepper flakes |
| 1/4 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1 |
t |
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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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