Fusili with sun-dried tomatoes

Yield: 6 sweet ones

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 & 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

Instructions:

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