Fusili with Sundried Tomatoes

From Light and Easy Diabetes Cuisine. We first printed it in Hot Off the Griddle #45, November 1995.

INGREDIENTS

• 8 oz. vegetable flavoured fusili
• 1 tbsp virgin olive oil
• 1/2 tsp hot pepper flakes
• 1 large garlic cloves, minced
• 2 green onion, chopped
• 2 tbsp sun dried tomatoes, chopped
• 1 tbsp chopped ginger root
• 1 tbsp grated orange zest
• 1 tbsp tomato paste
• 1/2 cup drained and chopped canned Italian plum tomatoes
• 1/4 cup chicken broth
• salt and pepper to taste
• 2 tbsp chopped chives
• 1 tsp sesame oil

METHOD

1. Bring a large kettle of water to a boil and cook pasta until al dente, 8 to 10 minutes.
2. Drain in a colander and set aside.
3. In a large non-stick skillet, heat oil.
4. Add pepper flakes, garlic, green onions, sun dried tomatoes, ginger root and orange zest.
5. Stir fry 1 minute; then add pasta and stir fry 1 minute more.
6. Add tomato paste, plum tomatoes, broth, salt and pepper.
7. Mix all ingredients well.
8. Cook until heated through.
9. Garnish with chives and drizzle with sesame oil.