Itsy-Bitsy Teeny-Weeny Colored Polka-Dot Rotini |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tri-colored rotini with currants and green peas cooked in a spicy coconut broth. From Crazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You! Ingredients:
8 ounces tri-color spiral pasta, uncooked (about 3 cups dry) |
1 1/2 cups vegetable broth |
1 cup light coconut milk |
1 teaspoon sugar |
1 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/4 teaspoon curry powder |
1/4 teaspoon ground ginger |
1 cup frozen green peas, thawed or 1 cup cooked lentils |
1/2 cup finely chopped red bell pepper |
1/4 cup dried currant |
Directions:
1. In a medium saucepan, combine broth, coconut milk, sugar and spices.
2. Bring to a boil.
3. Add rotini.
4. Reduce heat to medium-low; cover and simmer for six minutes, stirring occasionally.
5. Add peas, red pepper and currants.
6. Simmer for 6 to 7 minutes, until liquid has been absorbed and pasta is tender.
7. Remove from heat and let stand for five minutes before serving.
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