Itsy-Bitsy Teeny-Weeny Colored Polka-Dot Rotini

Total Time
30mins
Prep 15 mins
Cook 15 mins

Tri-colored rotini with currants and green peas cooked in a spicy coconut broth. From "Crazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You!"

Ingredients Nutrition

Directions

  1. In a medium saucepan, combine broth, coconut milk, sugar and spices.
  2. Bring to a boil.
  3. Add rotini.
  4. Reduce heat to medium-low; cover and simmer for six minutes, stirring occasionally.
  5. Add peas, red pepper and currants.
  6. Simmer for 6 to 7 minutes, until liquid has been absorbed and pasta is tender.
  7. Remove from heat and let stand for five minutes before serving.

Reviews

(2)
Most Helpful

So easy and tasty! My family loved this and I loved how easy and quick it was to throw together. I used green peas. I didn't use the currants, but otherwise followed the recipe as stated. Thanks Jen! Made for veg*n swap 2. :)

Enjolinfam September 07, 2008

Wow, very very different, very very nice!!! I thought I had tri-colour rotini and didn't, sigh, so I used plain rotini, and I omitted the currants.. not a currant lover. I used the frozen peas option. I would never have thought of cooking pasta in a 'milk' broth like this, with the spices used, but I have to tell you, it was magnificent, we absolutely loved it :D and I will definitely be making it again, it's all stuff that I generally have on hand so great for those evenings when you came home and just want something quick and easy! I think it works extremely well with the rotini, or fusilli, so I will be sure to always have a packet in the pantry. Thanks Jen, for another great recipe :D

Karen Elizabeth August 12, 2008

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