START A PETITION 27,000,000 members: the world's largest community for good
START A PETITION
x

Thai Pasta with Garden Vegetables

Thai Pasta with Garden Vegetables

Take ordinary pasta to a whole new level with this simple but exotic-tasting recipe. Canned coconut milk and curry spices combined with healthful broccoli and red bell peppers make a colorful supper rich in nutrients and filled with mouthwatering flavors.

This is one fast and easy way to bring a taste of the Orient to your family.

INGREDIENTS

1 pound fettucine, or your favorite pasta, preferably whole-grain
1 tablespoon peanut oil or vegetable oil
5 cups broccoli florets (about 2 heads)
2 organic bell peppers, preferably red and yellow, cut into short strips
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1 can (14 ounces) regular or reduced-fat coconut milk
2 tablespoons red Thai curry base, or 1 tablespoon red Thai curry paste (available in the Asian section of your grocery store)
1 tablespoon brown sugar
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro or basil

1. Cook the fettucine in a large pot of boiling salted water until just al dente, about 8 minutes.

2. Meanwhile, heat the oil in a wok or large, deep skillet over medium-high heat. When hot, add broccoli and stir-fry for 10 seconds. Add a tablespoon or two of the pasta water. Cover, and steam until the broccoli is just bright green and barely tender, 1 to 2 minutes. Add peppers and stir-fry for 1 minute. Add the ginger and garlic and stir-fry for 1 minute more. Remove to a bowl and cover to keep warm.

3. Add the coconut milk, curry base, and brown sugar to the pan and return to medium-high heat. Bring to a boil, whisking until thoroughly mixed. Reduce heat to medium and simmer 5 minutes.

4. Drain the pasta and put in a large bowl or return to the pasta pot. Mix in a few tablespoons of the curry sauce just to moisten the pasta. Stir the vegetables into the remaining sauce.

5. Divide the pasta among plates and top with the vegetables and sauce. Sprinkle with the peanuts and cilantro or basil.

Serves 4 to 6.

Read more: Food, All recipes, Entrees,

Adapted from Fresh Choices, by David Joachim and Rochelle Davis (Rodale Press, 2004). Copyright (c) 2004 by David Joachim and Rochelle Davis. Reprinted by permission of Rodale Press.
Adapted from Fresh Choices, by David Joachim and Rochelle Davis (Rodale Press, 2004).

have you shared this story yet?

go ahead, give it a little love

Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

6 comments

+ add your own
5:18PM PST on Jan 9, 2013

yum

12:52AM PDT on Sep 22, 2011

Great recipe. Thanks.

12:23AM PST on Feb 13, 2011

Thanks for the article.

7:51AM PDT on Aug 5, 2010

Sounds delicious. I may even get my kids to eat it.

3:49AM PDT on Jul 9, 2010

Yummy!

4:21PM PDT on Jun 10, 2010

sounds lovely. i feel hungry.

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

Thank you for sharing.

It always baffles me why people think they can just come up to other random people they don't know a…

I was hoping this article would mention what an ideal weight is for a domestic shorthair cat

CONTACT THE EDITORS



Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.