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Crab and portabella mushroom fettuccine

Preparation time: 5–10 minutes
Cooking time: 10–12 minutes

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
  Carbohydrate: 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

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