Low Carb Pasta Recipes

Ingredients:

12 oz fettuccine, uncooked
1 tbsp vegetable or peanut oil
1 small onion, peeled & diced fine
3 scallions trimmed and thinly slice, d
2 tsp finely chopped garlic
1 jalapeno pepper (optional) cored a, nd finely chopped*
1 tbsp curry powder
1 large ripe tomato, cored & diced into 1/2-in
1 tbsp soy sauce
2 cup vegetables**
2 tbsp honey
1/2 cup raisins
1 lime wedges

Instructions:

* (For a milder dish, remove the jalapeno seeds before chopping. For more
spice, leave the seeds in.)

** such as grated carrots, diced zucchini, broccoli florets, mushrooms
and/or fresh/frozen peas

Prepare pasta according to package directions. While pasta is cooking, heat
the oil in a medium skillet over medium heat. Add the onion, scallions,
garlic and jalapeno pepper. Saute until the onion is wilted and begins to
brown, about 4 minutes. Stir in the curry powder and cook for 1 minute. Add
the tomato and soy sauce, reduce the heat to low and cook until the tomato
begins to give off liquid. Stir in the vegetables and cook 3 to 5 minutes.
Remove from heat.

Just before draining the pasta, stir 1/4 cup of the cooking liquid into the
curry mixture. Return the skillet to low heat and cook until heated
through.

Drain the pasta and return it to the pot. Add the curry mixture and stir
well to coat the pasta with sauce. Add honey and raisins. Stir well. Serve
at once, passing the lime wedges separately.

Each serving provides: 753 Calories; 22.9 g Protein; 152 g Carbohydrates;
6.8 g Fat; 0 mg Cholesterol; 290 mg Sodium. Calories from Fat: 8%

Servings: 4