Thai Fettuccine Primavera
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
coconut milk
Thai |
|
| 2 | tablespoons |
red curry paste
** |
*
|
| 1 | pound |
pasta, fettuccine
|
|
| 4 | cups |
broccoli florets
1"diameter |
|
| 3 | each |
sweet bell peppers
red, yellow and orange |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
coconut milk
Thai |
|
| 3E+1 | ml |
red curry paste
** |
*
|
| 453.6 | g |
pasta, fettuccine
|
|
| 946 | ml |
broccoli florets
1"diameter |
|
| 3 | each |
sweet bell peppers
red, yellow and orange |
|
Directions
- Use A Taste of Thai Coconut Milk.
** Use A Taste of Thai Red Curry Base.
Cut the red, yellow and orange peppers into 1 inch pieces.
Combine the coconut milk and curry base in a saucepan.
Bring to a boil.
Simmer for 4 minutes, stirring often.
Set aside. In an 8 quart or larger stockpot, bring 6 quarts of water to a boil.
Add pasta and return to a boil for 5 minutes.
Stir in all the vegetables.
Return to a boil for 2 minutes or until tender.
Drain pasta and vegetables.
Return to stockpot. Stir in curry sauce.
Serve hot.
