Curried Penne

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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.

  • SERVINGServings

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
  • pinch cayenne
  • 1 cup frozen peas, rinsed under hot water
  • 1 cup low-fat buttermilk
  • 2 Tbs. chopped cilantro

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Drain pasta, and transfer to large serving bowl. Toss with buttermilk sauce, top with cilantro and almonds, and serve.

Nutrition Information

  • Serving Size: Serves 4
  • 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