Red Curry Pepper Pasta

Pasta and bell peppers – two of my favorite things.  As soon as I saw this recipe I knew that I would like it.  And the raisins and capers really give it a great zing!  This is the first time that I have ever used Red Curry in a recipe.  I think that it’s very good and it’s just spicy enough.  However, next time I am going to also add a sliced onion, I think it will make this great pasta dish even better.

Red Curry Bell Pepper Pasta

16 oz penne pasta
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
4  T capers
1/3 C raisins
1 T brown sugar
2 T red curry paste
juice from one lime
1 T prepared Dijon mustard

Cook pasta according to package directions, drain, and return to pasta pot.  Mix together capers, raisins, brown sugar, curry paste, lime juice, and mustard together and set aside.  Core peppers, quarter, and cut into thin strips.  Saute in a large frying pan or wok coated with non-stick spray for about 5 minutes until tender crisp.  Add to pasta with the sauce and heat through before serving.

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About sunflowerswank

After working all of my life, I retired in June, 2011. I try to use my extra time to rest, exercise, paint my fingernails, play with my 9 cats, spend time with my husband, Al, and cook healthy and lower fat recipies for us to eat. I try to use as many fruits and vegetables in my menus as I can cram in, sometimes to the complaints of the hubs - LOL! I am also making over some of my old favorites to be heathier with more vegetables in them, and less fat.
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2 Responses to Red Curry Pepper Pasta

  1. IamSimplyTia says:

    This looks gooooooooooood!

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