Fettucini & Mushrooms from Healthy Diabetic Recipes

Fettucini & Mushrooms Recipe

Recipe Ingredients:

8 oz Veget-flavored fetucini, or ANY pasta(NO'S comment)
3 tbsp Virgin olive oil
2 large Garlic cloves, minced
3/4 lb 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

Recipe 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

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

:: TOP ::