Thai Fettuccine Primavera
1 pound fettuccine, preferably whole grain
1 tablespoon peanut oil or GMO-free vegetable oil
2 heads broccoli, cut into florets (about 5 cups)
2 organic bell peppers (preferably red and yellow), cut into short strips
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1 can (14 ounces) regular or reduced-fat coconut milk
2 tablespoons Thai red curry base
1 tablespoon brown sugar
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro or basil
Cook the fettuccine in a large pot of boiling salted water until just tender yet slightly firm in the center, about 8 minutes.
Meanwhile, heat the oil in a wok or large, deep skillet over medium-high heat. When hot, add the broccoli and stir-fry for 10 seconds. Add a tablespoon or two of the pasta water, cover, and steam until the broccoli is just bright green and barely tender, 1 to 2 minutes. Add the peppers and stir-fry for 1 minute. Add the ginger and garlic and stir-fry for 1 minute more. Remove to a bowl and cover to keep warm.
Add the coconut milk, curry base, and brown sugar to the pan and return to medium-high heat. Bring to a boil, whisking until thoroughly mixed. Reduce the heat to medium and simmer for 5 minutes.
Drain the pasta and put in a large bowl or return to the pasta pot. Mix in a few tablespoons of the curry sauce just to moisten the pasta. Stir the vegetables into the remaining sauce.
Divide the pasta among plates and top with the vegetables and sauce. Sprinkle with the peanuts and cilantro or basil.