Curried Fettuccine and Vegetables

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* Exported from MasterCook *

 

Curried Fettuccine and Vegetables

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : National Pasta Association Pasta

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces Fettuccine -- uncooked

1 tablespoon vegetable oil

OR

1 tablespoon peanut oil

1 small onion -- peeled and diced fine

3 scallions -- trimmed and thinly sliced

2 teaspoons finely chopped garlic

1 jalapeño pepper* -- cored and finely chopped

(optional)

1 tablespoon curry powder

1 large ripe tomato -- cored and diced into 1/2-inch

cubes (with liquid and seeds)

1 tablespoon soy sauce

2 cups vegetables (carrots, diced zucchini,

broccoli florets, mushrooms and/or

fresh/frozen peas) -- grated

2 tablespoons honey

1/2 cup raisins

Lime wedges

 

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 jalapeño pepper. Sauté 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 1/4 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.

 

Source:

" National Pasta Association "

S(Internet address):

" http://ilovepasta.org/ "

 

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Per serving: 507 Calories (kcal); 6g Total Fat; (9% calories from

fat); 15g Protein; 102g Carbohydrate; 0mg Cholesterol; 547mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1

Fruit; 1/2 Fat; 1/2 Other Carbohydrates

 

NOTES : *For a milder dish, remove the jalapeño seeds before

chopping. For more spice, leave the seeds in.

Nutr. Assoc. : 3274 1563 0 2130706543 0 0 26351 26360 0 0 0 911 0 0 0