8 oz Veget-flavored fetucini;

           -or ANY pasta(NO'S comment)
      3 tb Virgin olive oil;

      2 lg Garlic cloves; minced

    3/4 lb Fresh mushrooms; sliced

    1/4 c  Dry white wine;

      2 tb Fresh lemon juice;

    1/4 ts To 1/2 ts hot pepper flakes;

    1/4 ts Salt;

    1/2 ts Pepper;

      1 ts Chopped fresh parsley;

  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