Fusili with sun-dried tomatoes
6 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Vegetable-flavored fuili; =OR=- |
| 8 | ounces | Rotelies; |
| 1 | tablespoon | Virgin olive oil; |
| ½ | teaspoon | Hot pepper flakes; |
| 2 | larges | Garlic cloves; minced |
| 2 | Green onions; chopped | |
| 2 | tablespoons | Sun-dried tomatoes; chopped(available in specialty stores) |
| 1 | tablespoon | Gingerroot; chopped |
| 1 | tablespoon | Orange zest; grated |
| 1 | tablespoon | Tomato paste; |
| ½ | cup | Italian plum tomatoes; canned, drained, chopped |
| ¼ | cup | Chicken broth; |
| Salt & pepper to taste; | ||
| 2 | tablespoons | Chives; chopped |
| 1 | teaspoon | Sesame oil; |
Directions
Bring a large kettle of water to a boil and cook pasta until al dente, 8 to 10 minutes. Drain in a colander and set aside. In a large non-stick skillet, heat oil. Add pepper flakes, garlic, green onion, sundired tomatoes, gingerroot and orange zest. Stir-fry 1 minute; then add pasta and stir-fry 1 minute; then add pasta and stir-fry 1 minute more. Add tomato paste, plum tomatoes, broth, salt and pepper. Mix all ingredients well. Cook until heated through. Garnish with chives and drizzle with sesame oil. Food Exchange per servings: 2 STARCH/BREAD EXHANGE + 1 FAT EXCHANGE; CAL: 185; CHO: 0mg; CAR: 32; PRO: 7g; SOD: 121mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master