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| 8 x ca. 30 g | Veget-flavored fetucini; or Any pasta(No's comment) |
| 3 Esslöffel | Virgin olive oil; |
| 2 gross | Garlic cloves; minced |
| 3/4 x ca. 450 g | Fresh mushrooms; sliced |
| 1/4 Tasse | Dry white wine; |
| 2 Esslöffel | Fresh lemon juice; |
| 1/4 Teelöffel | To 1/2 ts hot pepper flakes; |
| 1/4 Teelöffel | Salt |
| 1/2 Teelöffel | Pepper |
| 1 Teelöffel | Chopped fresh parsley; |
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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
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