Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 oz veget-flavored fetucini
- -or any pasta(no's comment)
- 3 tbsp virgin olive oil
- 2 large garlic cloves, minced
- 3/4 lbs fresh mushrooms, sliced
- 1/4 cup dry white wine
- 2 tbsp fresh lemon juice
- 1/4 tsp to ½ ts hot pepper flakes
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 tsp 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