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 lack pepper, and sauté until combination is well mixed. Drain fettuccine when cooked through. Serve crab mixture over cooked fettuccine.
Yield: 4 servings
Preparation time: 5–10 minutes
Cooking time: 10–12 minutes
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