Title: Fusili with Sun-Dried Tomatoes
Categories: Diabetic Pasta Vegetable Side
Yield: 6 Sweet ones
| 8 | oz | Vegetable-flavored fuili; =OR=- |
| 8 | oz | Rotelies; |
| 1 | tb | Virgin olive oil; |
| 1/2 | ts | Hot pepper flakes; |
| 2 | lg | Garlic cloves; minced |
| 2 | | Green onions; chopped |
| 2 | tb | Sun-dried tomatoes; chopped(available in specialty stores) |
| 1 | tb | Gingerroot; chopped |
| 1 | tb | Orange zest; grated |
| 1 | tb | Tomato paste; |
| 1/2 | c | Italian plum tomatoes; canned, drained, chopped |
| 1/4 | c | Chicken broth; |
| | | Salt & pepper to taste; |
| 2 | tb | Chives; chopped |
| 1 | ts | Sesame oil; |
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