Thai Fettuccine

Thai Fettuccine

Ingredients:
1 pound (455 g) fettuccine
2 tablespoons (28 ml) olive oil
2 cups (140 g) broccoli florets
1 cup (110 g) presliced onion
1/12 cups (180 g) presliced bell peppers (red and yellow)
1 tablespoon (8 g) jarred pregrated fresh ginger
1 tablespoon (10 g) preminced oil-packed garlic
1 can (14 ounces, or 425 ml) coconut milk
1 cup (250 g) refrigerated or jarred Alfredo sauce
2 tablespoons (30 g) Thai red curry base
1 tablespoon (14 g) brown sugar

Directions:
/14 cup (30 g) chopped peanuts
/14 cup (15 g) chopped fresh cilantro or basil
1 lime, cut into small wedges
Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large, deep skillet over medi-
um-high heat. Add the broccoli and cook for 1 to 2 minutes.
Add the onions and cook an additional 1 minute. Add the bell
peppers, ginger, and garlic, and cook until the vegetables
are crisp-tender, 1 to 2 minutes more. Remove to a plate
and cover to keep warm.
Add the coconut milk, Alfredo sauce, red curry base, and
brown sugar to the pan. Bring to a boil, whisking or stirring
until thoroughly mixed, then reduce the heat to medium
and simmer for 3 to 5 minutes.
Drain the pasta and mix with about 3/ cup of the curry
4
sauce. Stir the vegetables back into the remaining sauce.
Divide the pasta among plates and top with the vegetables
and sauce. Sprinkle with the peanuts and cilantro or basil.
Serve with the lime wedges for squeezing.
Prep =3 minutes Cook = 12 minutes
Yield = 4 servings
Pasta Dishes 137
Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP 5th Black p137
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)
125-162.qxd 7/29/06 4:41 PM