Serves: 8
Total Calories: 11
Line a baking sheet with a double layer of paper towels. Set aside. Combine the sugar and cinnamon in a small bowl and blend well. 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 10-inch skillet about 1 inch deep. Place the skillet 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 about 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 sugar and cinnamon mixture. Repeat this process with the remaining fusilli. Store the cinnamon-coated fusilli in an airtight container.
From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.
This Cinnamon-Coated Fusilli recipe is from the Cook'n Summer Smoothies Cookbook. Download this Cookbook today.
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