Fusilli With Sun-Dried Tomatoes Recipe

pstrongYield: 6 servings/strong/p
h3Ingredients: /h3
ul
li8 ounces vegetable-flavored fusilli/li
li1 Tablespoon virgin olive oil /li
li1/2 teaspoon hot pepper flakes /li
li2 large garlic cloves, minced /li
li2 green onions, chopped /li
li2 Tablespoons sun-dried tomatoes, chopped (best from farmer's market in season) /li
li1 Tablespoon gingerroot, chopped /li
li1 Tablespoon orange zest/li
li1 Tablespoon tomato paste /li
li1/2 cup canned plum tomatoes, drained and chopped /li
li1/4 cup low-sodium, fat-free chicken broth /li
lisalt and pepper to taste /li
li2 Tablespoons chives, chopped /li
li1 teaspoon sesame oil /li
/ul
h3Preparation: /h3
ol
liBring a large kettle of water to a boil and cook pasta until al dente, 8 to 10 minutes. /li
liDrain in a colander and set aside. /li
liIn a large non-stick skillet, heat oil. /li
liAdd pepper flakes, garlic, green onion, sundried tomatoes, gingerroot, and orange zest. /li
liStir-fry 1 minute; then add pasta and stir-fry 1 more minute. /li
liAdd pasta and stir-fry 1 minute more. /li
liAdd tomato paste, plum tomatoes, broth, salt, and pepper. /li
liMix all ingredients well. Cook until heated through. /li
liGarnish with chives and drizzle with sesame oil. /li
/ol

pemRecipe reviewed by Dietitian Kimberly A. Tessmer, RD LD/em/p
pstrongFood Exchanges per serving/strong: 2 bread, 1 fat/p
pstrongNutritional Information:/strong (about 185 calories, 4 grams fat, 32 grams carbohydrate per serving)
/ppSource: Light Easy Diabetes Cuisine by Betty Marks

/pp class="small-note"In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions./p

Pasta

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