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Curried Penne

30 minutes or fewer This unusual ingredient combination surprised VT staffers with its rich, satisfying flavor. Buttermilk creates a tangy, creamy pasta sauce—with half the fat of an Alfredo sauce.

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30 minutes or fewer


This unusual ingredient combination surprised VT staffers with its rich, satisfying flavor. Buttermilk creates a tangy, creamy pasta sauce—with half the fat of an Alfredo sauce.

Servings
4

Ingredients

  • 8 oz. whole-wheat penne pasta
  • 3 Tbs. slivered almonds
  • 1 Tbs. canola oil
  • 1/2 onion, finely chopped (1/4 cup)
  • 1/2 tsp. whole cumin seeds
  • 1 small tomato, diced (about 1/2 cup)
  • 1 1/2 tsp. mild curry powder
  • 1 cup frozen peas, rinsed under hot water
  • 1 cup low-fat buttermilk
  • 2 Tbs. chopped cilantro

Preparation

Cook pasta according to package directions. Meanwhile, heat large skillet over medium heat. Add almonds, and toast 2 to 3 minutes, or until lightly browned, stirring frequently. Transfer to small bowl.

Heat oil in skillet over medium-high heat. Add onion, and cook 2 minutes, or until softened. Stir in cumin, and cook 1 minute more, or until fragrant.

Add tomato, curry powder and cayenne. Cook 1 minute, or until liquid has evaporated. Add peas, and cook 1 minute more. Remove from heat, and stir in buttermilk.

Drain pasta, and transfer to large serving bowl. Toss with buttermilk sauce, top with cilantro and almonds, and serve.

Nutrition Information

  • Calories 348
  • Carbohydrate Content 56 g
  • Cholesterol Content 4 mg
  • Fat Content 8 g
  • Fiber Content 9 g
  • Protein Content 13 g
  • Saturated Fat Content 1 g
  • Sodium Content 433 mg
  • Sugar Content 8 g