Meals Matter

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Contributed By: sischr94
Diabetic Cooking

Ingredients

6 oz Uncooked spinach fettuccine

4 tsp Olive oil

2 cups Sliced mushrooms

1/2 cup Chopped onion

1 - 2 cloves Garlic minced

1/3 cup Fat free reduced solium chicken broth

1/3 cup Fat free reduced sodium chicken broth or dry white wine

2 tsp Cornstarch

1/2 tsp Dried rosemary

1/4 tsp Salt

1/4 tsp Black pepper

1 lb Large raw shrimp peeled and deveined

1 Lg tomato, seeded and chopped

1/4 cup Sliced fresh basil leaves

1/4 cup Finely shredded Asiago or Parmesan cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2. Heat oil in large skillet over medium heat until hot. Add mushrooms, onion and garlic. Cook and stir 5 minutes or until onion is tender.

3. Combine broth, wine, if desired, cornstarch, rosemary, salt and pepper in small bowl. Stir until smooth. Add to mushroom mixture. Bring to boil, sitrring constantly. Add shrimp. Return to a boil. Reduce heat. Cover. Simmer 1 to 3 minutes or just until shrimp turn opaque. Stir in tomato and basil.

4. Toss Shrimp mixture with pasta. Sprinkle evenly with cheese.

Cook's Notes

Dietary Exchanges: 1 vegetable 1 Starch 2 1/2 Lean Meat 1 Fat Protein 21 g Cholesterol 119 mg Dietary Fiber 2 g

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