Serves: 8
Total Calories: 11
Line a baking sheet with a double layer of paper towels. Set aside.
If the pasta is U-shaped, break each one into two equal pieces. Each piece should be about 9 inches in length. Pour enough oil in a medium fry pan to come 1 inch up the side of the pan. Place the pan over medium-high heat for at least 2 minutes or until the oil registers 350°F. Place four pieces of pasta in the oil, and fry for 1 to 2 minutes or just until they begin to brown. (The fusilli will continue to brown after they are removed from the oil.) Using tongs, transfer the fusilli to the prepared pan and immediately sprinkle with cinnamon-sugar. Allow the fusilli to cool. Store the Cinnamon-Coated Fusilli in an airtight container.
*To make cinnamon-sugar, thoroughly combine 2 tablespoons granulated sugar with 1/2 teaspoon cinnamon.
From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.
This Cinnamon-Coated Fusilli recipe is from the Cook'n Ultimate Smoothies Cookbook. Download this Cookbook today.
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