PASTA: Thai Tortellini

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " August 04, 2000 " >

<Summ>

<Nam>

Thai Tortellini

</Nam></Summ>

<RcpE name= " Thai Tortellini " author= " Bharti Kirchner " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Thai Tortellini

 

Recipe By :Bharti Kirchner

Serving Size : 2 Preparation Time :0:00

Categories : Main Dish Pasta

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoons canola oil -- (1-1 1/2)

1 cup thinly sliced onion

1/2 teaspoon thai yellow curry paste -- (1/2-3/4)

1 large red bell pepper -- coarsely chopped

1/2 pound broccoli -- cut into florets

1/2 cup coconut milk -- stirred to mix (1/2-

8 ounces spinach cheese tortellini or any tortellin

chopped cilantro for garnish

 

In hot oil in large skillet, sauté onion until it is translucent, about 2

minutes. Add curry paste and stir until evenly distributed. Add 1/4 cup water

and bring to a boil. Add bell pepper and broccoli. Lower heat and simmer,

covered, 5 to 7 minutes, or just until the vegetables are tender-crisp. Don’t

let them get too soft. Remove from heat and keep warm.

 

Cook tortellini according to package directions. While it is draining, add

coconut milk to the vegetables in skillet and return to very low heat. (The

heat is kept low to keep coconut milk from curdling.) As soon as coconut milk

is mixed in with the sauce, add tortellini, and stir gently to coat with the

sauce. Garnish with cilantro. Best served immediately. If allowed to stand,

tortellini will drink up some of the sauce, reducing its volume, although the

dish will still taste good.

 

Cuisine:

" Thailand/italy "

Source:

" The Bold Vegetarian p. 188 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" Harper Perennial, 1995 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 255 Calories (kcal); 22g Total Fat; (70% calories from fat); 5g

Protein; 16g Carbohydrate; 0mg Cholesterol; 31mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 2 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Main Dish

</CatT>

<CatT>

Pasta

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " canola oil " unit= " tablespoons " qty= " 1 " >

<IPrp>

(1-1 1/2)

</IPrp>

</IngR>

<IngR name= " thinly sliced onion " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " thai yellow curry paste " unit= " teaspoon " qty= " 1/2 " >

<IPrp>

(1/2-3/4)

</IPrp>

</IngR>

<IngR name= " red bell pepper " unit= " large " qty= " 1 " >

<IPrp>

coarsely chopped

</IPrp>

</IngR>

<IngR name= " broccoli " unit= " pound " qty= " 1/2 " >

<IPrp>

cut into florets

</IPrp>

</IngR>

<IngR name= " coconut milk " unit= " cup " qty= " 1/2 " >

<IPrp>

stirred to mix (1/2-3/4)

</IPrp>

</IngR>

<IngR name= " spinach cheese tortellini or any tortellini " unit= " ounces "

qty= " 8 " ></IngR>

<IngR name= " chopped cilantro for garnish " ></IngR>

<DirS>

<DirT>

In hot oil in large skillet, sauté onion until it is translucent, about 2

minutes. Add curry paste and stir until evenly distributed. Add 1/4 cup water

and bring to a boil. Add bell pepper and broccoli. Lower heat and simmer,

covered, 5 to 7 minutes, or just until the vegetables are tender-crisp. Don’t

let them get too soft. Remove from heat and keep warm.

</DirT>

<DirT>

Cook tortellini according to package directions. While it is draining, add

coconut milk to the vegetables in skillet and return to very low heat. (The

heat is kept low to keep coconut milk from curdling.) As soon as coconut milk

is mixed in with the sauce, add tortellini, and stir gently to coat with the

sauce. Garnish with cilantro. Best served immediately. If allowed to stand,

tortellini will drink up some of the sauce, reducing its volume, although the

dish will still taste good.

</DirT>

</DirS>

<Natn>

Thailand/italy

</Natn>

<Srce>

The Bold Vegetarian p. 188

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell " />

<CpyR>

Harper Perennial, 1995

</CpyR>

</RcpE></mx2>