MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Fettucini & Mushrooms
 Categories: Diabetic, Pasta
      Yield: 6 Servings
 
      8 oz Vegetable-flavored fetucini
           - or your choice
      3 tb Virgin olive oil
      2 cl Garlic; minced
    3/4 lb Fresh mushrooms; sliced
    1/4 c  Dry white wine
      2 tb Fresh lemon juice
    1/4 ts Hot pepper flakes;
           - up to 1/2 ts
    1/4 ts Salt
    1/2 ts Pepper
      1 ts Fresh parsley; chopped
 
  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 ts 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.

  Exchanges: 2 Starch/bread + 1 Fat

  Per serving: 169 cal, 1 mg cholesterol, 29 g carbs, 6 g protein,
  96 mg sodium, 3 g fat
  
  Recipe FROM: Light & Easy Diabetes Cuisine by Betty Marks

  Brought to you and your via Nancy O'brion and her Meal-Master
 
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