Pasta w/tomato curry sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion, chopped |
| 2 | Cloves garlic, finely chopped | |
| 3 | Carrots, halved lengthwise, cut into 1/8\" slices | |
| 6 | Plum tomatoes, seeded & chopped | |
| 1 | Zucchini, cut into 1/8\" slices | |
| 4 | Green onions, chopped | |
| 1 | cup | Fresh Italian parsley, chopped |
| 3 | Sprigs fresh thyme | |
| 2 | teaspoons | Curry powder (up to 3) |
| 2 | cups | Tomato juice |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 1 | pounds | Fettuccine or pasta or your choice |
Directions
Heat oil in a medium size saucepan over medium low heat. Add onion and garlic; saute 3 minutes or until slightly softened. Add carrot; cook for 5 more minutes.
Add tomatoes, zucchini, green onion, parsley, thyme and curry powder; cook for 5 minutes. Add tomato juice; simmer for 13 to 15 minutes or until vegetables are tender. Add salt and pepper.
Meanwhile, prepare pasta according to package directions. Drain. Place pasta in a large serving bowl or platter. Pour sauce over pasta; serve.
Posted to FOODWINE Digest 08 Feb 97 by Laura Hunter <LHunter722@...> on Feb 9, 1997.