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Fettuccini and Mushrooms

8 ounces of vegetable -flavored fettuccini;
3 tablespoons of virgin olive oil
2 large Garlic cloves, minced
3/4 pound of fresh mushrooms, sliced
1/4 cup of dry white wine
2 tablespoons of fresh lemon juice
1/4 - 1/2 teaspoon of hot pepper flakes
1/4 teaspoon of salt
1/2 teaspoon of pepper
1 teaspoon of 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, stirring 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)

Source Light and Easy Diabetes Cuisine 2 Ed: Delicious Recipes for a Healthy Lifestyle,  Customers who bought this item  also bought The Diabetes Double-Quick Cookbook 2 ED

 

Recipe provided by http://www. Basic-Recipes.com

Each Servings:  
Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGES CAL: 169; CHO: 1mg; CAR: 29g; PRO: 6g; SOD: 97mg; FAT: 3g;