Curried Fettuccine and Vegetables |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is from the National Pasta Association. Ingredients:
12 ounces dried fettuccine, uncooked |
1 tablespoon vegetable oil or 1 tablespoon peanut oil |
1/2 cup onion, diced fine |
3 scallions, thinly sliced |
2 cloves garlic, finely chopped |
1 jalapeno pepper, finely chopped (optional) |
1 tablespoon curry powder |
1 large tomato, diced into 1/2 inch cubes |
1 tablespoon soy sauce |
1/4 cup carrot, grated |
1/4 cup zucchini, diced |
1/4 cup broccoli floret |
1/4 cup mushroom |
1/4 cup green peas (fresh or frozen) |
2 tablespoons honey |
1/2 cup raisins |
lime wedge |
Directions:
1. Begin preparing the pasta according to package directions.
2. While pasta is cooking, heat the oil in a medium skillet over medium heat.
3. Add the onion, scallions, garlic and jalapeño pepper.
4. Sauté until the onion begins to brown, about 4 minutes.
5. Stir in the curry powder and cook for 1 minute.
6. Add the tomato and soy sauce, reduce the heat to low and cook until the tomato begins to give off liquid.
7. Stir in the vegetables and cook 3 to 5 minutes.
8. Remove from heat.
9. Just before draining the pasta, stir 1/4 cup of the cooking liquid into the curry mixture.
10. Return the skillet to low heat and cook until heated through.
11. Drain the pasta and return it to the pot.
12. Add the curry mixture and stir well to coat the pasta with sauce.
13. Add honey and raisins.
14. Stir well.
15. Serve at once, passing the lime wedges separately.
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