- 1/2 pound enriched, dry fettuccine
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, peeled and crushed
- 3/4 pound cooked crabmeat (or cooked imitation crabmeat, which is much lower in cholesterol)
- 4 ounces baby portabella mushrooms, washed and stems trimmed
- 1 medium-size red bell pepper, chopped into bite-size pieces
- 1 lemon
- 2 teaspoons basil leaves
- Black pepper to taste
Boil fettuccine in a stockpot or large saucepan according to package directions. While the pasta is cooking, heat olive oil in a large, nonstick skillet over medium heat. Add crushed garlic and stir quickly a few times with a heat-resistant spatula or spoon. Add crabmeat, mushrooms, and peppers, and sauté until the mushrooms and peppers just start to deepen in color and soften slightly. Cut the lemon in half. Squeeze the juice of one half into the pan. Reserve the other half and cut into wedges to use as a garnish on the finished dish. Add basil leaves and black pepper, and sauté until combination is well mixed. Drain fettuccine when cooked through. Serve crab mixture over cooked fettuccine.
Yield: 4 servings. Serving size: 1 cup crab mixture over 1/4 of pasta.
Nutrition Facts Per Serving:
Calories: 321, Carbohydrates: 45 g, Protein: 24 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 85 g, Sodium: 515 mg, Fiber: 3 g
Exchanges per serving: 4 lean meat, 3 starch. Carbohydrate choices: 3.
This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.