Title: Thai Tortellini
Categories: Vegetable Pasta
Yield: 3 Servings

1 1/2	tb	Canola oil
1	c	Onion; thinly sliced
3/4	ts	Thai yellow curry paste or to taste
1	lg	Red bell pepper; chopped
1/2	lb	Broccoli; cut into florets
1/2	c	Coconut milk; stirred to mix thin and thick parts before me
8	oz	Spinach cheese tortellini (1 pkg) or other meatless tortell
		Cilantro; chop for garnish

In hot oil in a large skillet, saute onion until it is translucent, about 2 minutes. Add curry paste and stir until evenly distributed. Add 1/4 c water and bring to a boil. Add bell pepper and broccoli. Lower heat and simmer covered, 5-7 minutes, or until vegetables are tender crisp. Remove from heat and keep warm. Cook tortellini according to package direstions. Drain. Meanwhile add coconut milk to the vegetables in the skillet and return to a very low heat. As soon as the coconut milk is mixed in with the sauce, add tortellini and stir gently to coat with the sauce. Garnish with cilantro.

Nutritional info per serving: 404 cal; 19g pro, 61g carb, 17g fat (38%)

Source: THe Bold Vegetarian by Bharti Kirchner Miami Herald 5/11/95

Formatted 6/20/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)

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