Spaghetti Piccata

1. Cook spaghetti according to package directions.

2. Meanwhile, heat olive oil in skillet over med. heat.

3. Saute` mushrooms and garlic lightly for 2 minutes.

4. Add white wine and lemon juice.

5. Simmer over low heat until liquid has cooked down by one-half (about 4 min.).

6. Stir capers into sauce and heat thoroughly.

7. Add cooked spaghetti to skillet and season with salt and pepper.

8. Sprinkle with parsley.

9. Garnish with lemon wedge and serve.

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Nutrient	Quantity
Total fats	54.4511 g
Protein	0.9051 g
Carbohydrates	9.0836 g
Energy	511.1983 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4718 g
Water	110.9447 g
Aspartic acid	0.044 g
Calcium, Ca	24.9077 mg
Lutein + zeaxanthin	223.998 g
Fiber, total dietary	1.0411 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	215.9177 g
Niacin	0.4516 mg
Vitamin A, RAE	18.1003 g
Arginine	0.033 g
Riboflavin	0.0323 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0073 g
Fatty acids, total saturated 20:1	0.168 g
Glutamic acid	0.0635 g
Sodium, Na	143.9694 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6788 g
Total lipid (fat)	54.4511 g
Manganese, Mn	0.106 mg
Fructose	0.8947 g
Proline	0.0171 g
Fatty acids, total saturated 16:0	6.1505 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0098 g
Sucrose	0.3497 g
Choline, total	8.1898 mg
Sugars, total	2.9178 g
Serine	0.0177 g
Fatty acids, total saturated 10:0	0.0164 g
Fatty acids, total saturated 18:0	1.0646 g
Fatty acids, total saturated 20:4 undifferentiated	0.0001 g
Vitamin B-6	0.1077 mg
Selenium, Se	0.6649 g
Ash	0.8398 g
Fatty acids, total saturated 18:1 undifferentiated	38.5142 g
Pantothenic acid	0.2432 mg
Phenylalanine	0.0178 g
Copper, Cu	0.0596 mg
Betaine	0.054 mg
Thiamin	0.0403 mg
Methionine	0.0059 g
Iron, Fe	0.8377 mg
Carbohydrate, by difference	9.0836 g
Phosphorus, P	17.2759 mg
Folate, total	26.8533 g
Tocopherol, gamma	0.4683 mg
Alanine	0.0185 g
Valine	0.0226 g
Fatty acids, total saturated 18:2 undifferentiated	5.3245 g
Glycine	0.0177 g
Carotene, alpha	4.5359 g
Glucose (dextrose)	0.8052 g
Fatty acids, total saturated 14:0	0.0026 g
Zinc, Zn	0.1884 mg
Isoleucine	0.0178 g
Fatty acids, total saturated 12:0	0.0014 g
Fatty acids, total polyunsaturated	5.7969 g
Fatty acids, total saturated 14:1	0.0016 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.0266 g
Vitamin A, IU	367.1934 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0001 g
Folate, DFE	26.8533 g
Tryptophan	0.0063 g
Vitamin C, total ascorbic acid	38.3078 mg
Phytosterols	122.282 mg
Fatty acids, total polyunsaturated 18:1 c	0.0033 g
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.0112 g
Vitamin K (phylloquinone)	96.5445 g
Fatty acids, total saturated	7.5431 g
Histidine	0.0088 g
Fatty acids, total monounsaturated	39.4308 g
Threonine	0.0144 g
Folate, food	26.8533 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	3.2533 g
Vitamin E (alpha-tocopherol)	7.9893 mg
Magnesium, Mg	12.8239 mg
Lysine	0.0213 g
Potassium, K	150.3061 mg
Cystine	0.0039 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	1 cup	0	0	0
Lemon juice	0.33 cup	17.8933	5.612	0.1952
Olive oil	0.25 cup	477.36	0	54
Spaghetti	1	8.7883	1.9589	0.1616
Mushroom	3 cups	0	0	0
Parsley	1 tablespoon	1.368	0.2405	0.03
Garlic Clove	1	4.47	0.9918	0.015
salt pepper	0	0	0	0
caper	2 teaspoons	1.3187	0.2804	0.0493