Red Curry Vegetables and Spinach Fettuccine

 

12 oz package Spinach Fettuccine

3 Tablespoons olive oil
1 Tablespoon chopped fresh garlic
1 Tablespoon chopped fresh ginger
1 medium onion sliced
1 red bell pepper sliced
2 medium carrots sliced
1 can chick peas
1 can unsweetened coconut milk
2 oz red curry paste
2 small zucchinis sliced
3 Tablespoons fresh chopped cilantro

 

In a sauté pan add olive oil, garlic and ginger.  Add bell peppers, onions, carrots and canned chick peas.  Add coconut milk and curry paste.  Simmer 10 minutes until carrots are tender. Add zucchini and simmer another 10 minutes or until zucchini is tender. Cook pasta in rapidly boiling water for 3-5 minutes. Drain.  Toss cooked pasta with vegetables and red curry sauce.. Garnish with cilantro

 

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Asian Shrimp Stir Fry

 

 

 

 

 

 

 

 

 

 

12 oz. package Valente Market Linguine

 2 TBSP sesame oil

1 TBSP vegetable oil

3 TBSP vinegar

4 TBSP soy sauce

1 TBSP sugar

1/2 tsp ground pepper

1 green bell pepper, sliced

1 red bell pepper, sliced

1 bunch green onions, chopped

8 oz fresh mushrooms, sliced

8 oz fresh snow peas

12 oz raw peeled shrimp

3 TBSP toasted sesame seeds for garnish

Cook pasta in plenty of rapidly boiling, salted water. Drain. Set aside.

Preheat oil in a wok or large skillet. Stir fry remaining ingredients except sesame seeds until shrimp is cooked through. Toss pasta with vegetables. Garnish with sesame seeds. Serve immediately.

 

Serves 4