Fettucini & mushrooms

6 sweet ones

Ingredients

Quantity	Measure	Ingredient
8	ounces	Veget-flavored fetucini; or ANY pasta(NO'S comment)
3	tablespoons	Virgin olive oil;
2	larges	Garlic cloves; minced
¾	pounds	Fresh mushrooms; sliced
¼	cup	Dry white wine;
2	tablespoons	Fresh lemon juice;
¼	teaspoon	To 1/2 ts hot pepper flakes;
¼	teaspoon	Salt;
½	teaspoon	Pepper;
1	teaspoon	Chopped fresh parsley;

Directions

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