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Spaghetti with Wild Mushroom Sauce

Spaghetti with Wild Mushroom Sauce recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.

Ingredients


Directions

  1. Heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, onion and garlic; cook 1 to 2 minutes or until sizzling. Add tomatoes; cook 2 to 3 minutes until tomatoes start to soften. Stir in mushrooms; cook until tender, about 5 minutes, stirring often.
  2. Stir in lemon juice and wine. Simmer 5 minutes, stirring frequently. Add pepper and salt. Remove from heat.
  3. Meanwhile, cook pasta according to package directions. Drain; add to skillet and toss with tomato mixture and Parmesan cheese.

    To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain. Or use room temperature water and allow to stand 45 minutes to an hour. Drain; gently rinse under cold water and pat dry.


Nutritional Information Per Serving:


Calories: 319
Calories from fat: 52
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 7 grams
Sodium: 330 miligrams
Cholesterol: 5 miligrams
Protein: 12 grams


Source: Dreamfields