Thai Fettuccine Primavera
|
|
Features of Thai Fettuccine Primavera
|
Served as main course. Vegetarian dish.
|
Region of Thai Fettuccine Primavera
|
Thai
|
Ingredients for Thai Fettuccine Primavera (Click here for measurement conversion)
|
|
14 oz Thai Coconut Milk
2 Tablespoon Thai Red Curry Paste
1 lb Fettuccine Pasta
4 cup Broccoli Florets 1 inch Diameter
1 Red, Yellow, Orange Peppers
|
|
Method for making Thai Fettuccine Primavera
|
|
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.
|
|
Comments
|
Serves: 4
|
You may also be interested in ...
|
Spinach Stuffed Shells
Linguine With Spinach Sauce
Jalapeno Pasta With Scallop Sauce
|
