Fusili With Sun-dried Tomatoesdiabetic, pasta, side dishes, vegetables 8 oz vegetable-flavored fuili; =or=- 8 oz rotelies 1 tablespoon virgin olive oil 1/2 teaspoon hot pepper flakes 2 large garlic cloves; minced 2 green onions; chopped 2 tablespoon sun-dried tomatoes; chopped(available in spec 1 tablespoon gingerroot; chopped 1 tablespoon orange zest; grated 1 tablespoon tomato paste 1/2 cup italian plum tomatoes; canned, drained, chopped 1/4 cup chicken broth 1 salt & pepper to taste 2 tablespoon chives; chopped 1 teaspoon 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 |
