Fusili With Sun-Dried Tomatoes

Servings: 6
Ingredients:

8 oz Vegetable-flavored fuili;           1 tb Gingerroot; chopped
-=OR=-                              1 tb Orange zest; grated
8 oz Rotelies;                           1 tb Tomato paste;
1 tb Virgin olive oil;                 1/2 c  Italian plum tomatoes;
1/2 ts Hot pepper flakes;                       -canned, drained, chopped
2 lg Garlic cloves; minced             1/4 c  Chicken broth;
2    Green onions; chopped                    Salt and pepper to taste;
2 tb Sun-dried tomatoes;                 2 tb Chives; chopped
-chopped(available in               1 ts Sesame oil;
-specialty stores)

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 and Easy Diabetes Cuisine by Betty Marks Brought to you and
yours via Nancy O’Brion and her Meal-Master

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