Thai Fettuccine Primavera

Thai Fettuccine Primavera

Look for Thai red curry base in the international or Asian aisle.
Yield: 4 servings

Ingredients:
1 pound (455 g) fettuccine
2 tablespoons (28 ml) olive oil
2 cups (140 g) broccoli florets
1 cup (110 g) sliced onion
1 1/2 cups (180 g) sliced red and yellow bell peppers
1 tablespoon (8 g) jarred grated fresh ginger
1 tablespoon (10 g) minced oil-packed garlic
1 (14-ounce, or 425-ml) can 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
1/4 cup (30 g) chopped peanuts
1/4 cup (15 g) chopped fresh cilantro or basil
1 lime, cut into small wedges

Directions:
1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large deep skillet over medium-high heat. Cook the broccoli 1-2 minutes. Add the onions and cook 1 minute. Add the peppers, ginger and garlic and cook until crisp-tender, 1-2 minutes. Remove to a plate and keep warm.
3. Add the coconut milk, Alfredo sauce, curry base and brown sugar to the pan and bring to a boil, whisking until smooth. Reduce to medium and simmer 3-5 minutes.
4. Drain the pasta and mix with about 3/4 cup of the sauce. Stir the vegetables into the remaining sauce.
5. Divide the pasta among plates and top with the vegetables and sauce. Sprinkle with peanuts and cilantro and serve with lime wedges.