Fettucini & Mushrooms

Recipe Ingredients

8 oz	227g	Veget-flavored fetucini - or any pasta(no's co
3 tablespoons	45ml	Virgin olive oil
2 tablespoons	30ml	Garlic cloves - minced (large)
3/4 lb	340g / 11oz	Fresh mushrooms - sliced
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Fresh lemon juice
1/4 teaspoon	1.3ml	To 1/2 ts hot pepper flakes
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 teaspoon	5ml	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, string 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.

Source Light & Easy Diabetes Cuisine by Betty Marks

Source:
French's & Campbell's

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