Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        vegetable-flavored fettuccini -- or any pasta(no's
                        -- comment)
   3      tablespoons   virgin olive oil
   2      large         garlic cloves -- minced
     3/4  pound         fresh mushrooms -- sliced
     1/4  cup           dry white wine
   2      tablespoons   fresh lemon juice
     1/4  teaspoon      to 1/2 ts hot pepper flakes
     1/4  teaspoon      salt
     1/2  teaspoon      pepper
   1      teaspoon      chopped fresh parsley

Preparation:

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, stirring about, about 5 minutes. Add wine, lemon juice, hot pepper flakes and salt. Bring to a simmer and cook about 10 minutes until has evaporated. 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

Nutritional Information:

CAL: 169; CHO: 1mg; CAR: 29g; PRO: 6g; SOD: 97mg; FAT: 3g;