Curried fettuccine & vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Fettuccine, uncooked |
| 1 | tablespoon | Vegetable or peanut oil |
| 1 | small | Onion; peeled & diced fine |
| 3 | Scallions trimmed and thinly sliced | |
| 2 | teaspoons | Finely chopped garlic |
| 1 | Jalapeno pepper (optional) cored and finely chopped* | |
| 1 | tablespoon | Curry powder |
| 1 | large | Ripe tomato; cored & diced into 1/2-inch cubes (with liquid and seeds) |
| 1 | tablespoon | Soy sauce |
| 2 | cups | Vegetables** |
| 2 | tablespoons | Honey |
| ½ | cup | Raisins |
| Lime wedges | ||
Directions
* (For a milder dish, remove the jalapeno seeds before chopping. For more spice, leave the seeds in.) ** such as grated carrots, diced zucchini, broccoli florets, mushrooms and/or fresh/frozen peas
Prepare pasta according to package directions. While pasta is cooking, heat the oil in a medium skillet over medium heat. Add the onion, scallions, garlic and jalapeno pepper. Saute until the onion is wilted and begins to brown, about 4 minutes. Stir in the curry powder and cook for 1 minute. Add the tomato and soy sauce, reduce the heat to low and cook until the tomato begins to give off liquid.
Stir in the vegetables and cook 3 to 5 minutes. Remove from heat.
Just before draining the pasta, stir ¼ cup of the cooking liquid into the curry mixture. Return the skillet to low heat and cook until heated through.
Drain the pasta and return it to the pot. Add the curry mixture and stir well to coat the pasta with sauce. Add honey and raisins. Stir well. Serve at once, passing the lime wedges separately.
Each serving provides: 753 Calories; 22.9 g Protein; 152 g Carbohydrates; 6⅘ g Fat; 0 mg Cholesterol; 290 mg Sodium. Calories from Fat: 8%
Copyright National Pasta Association () (Reprinted with permission)