• 1/2 cup all purpose flour
• 1 Tbs. Creole seasoning
• 1/4 cup olive oil
• 4 large portobello mushrooms, rinsed stemmed, cut into 1/2 inch slices
• 3/4 lb. angel hair pasta
• 2 cups spaghetti sauce, hot
• 1/2 cup grated Parmesan cheese

Combine flour with Creole seasoning until thoroughly blended. Dredge mushrooms thoroughly in seasoned flour, shaking off any excess. Heat oil in a heavy nonstick skillet over high heat. When oil is hot and almost smoking, add mushrooms and sauté about 1 minute per side until golden brown. Transfer mushrooms to a platter. Set aside and keep warm. Cook pasta in a large pot of boiling salted water 4-5 minutes or until al dente. Drain pasta in a colander. Serve pasta topped with sauce, mushrooms and Parmesan.

Per serving: calories 854, fat 21.6g, 23% calories from fat, cholesterol 7mg, protein 26.7g, carbohydrates 136.1g, fiber 6.5g, sugar 3.5g, sodium 696mg, diet points 18.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 8.3, Lean meat: 0.5, Fat: 2.9, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Beaujolais, Chenin Blanc, or Fumé Blanc.