Curry Rainbow Peppers with Whole Grain Pasta

This recipe is kind of like Indian, Italian and Chinese fusion. I used the yellow curry and stir-fried with pasta. The idea came from preparing bring-to-work lunch every weekend. How to make it healthy? I don’t do a lot of exercise. So, I must watch my diet. In my opinion, the smell of whole grain or whole wheat pasta will turn you away from eating healthy. That was how I started out using strong and spicy herbs and spices to cover that smell. It works out very good that you don’t even realize it is not regular white pasta.


Ingredient
4 Rainbow Color Bell Peppers (seeded and cut into stripes)
1 Big Yellow Onion (sliced)
1 Box (12oz) Whole Grain Spaghetti
1 tbsp Yellow Curry Powder

Seasonings
1 Pot of Water
1 ½ tsp Salt (divided)
1 tbsp Vegetable Oil
2 tbsp Extra Virgin Olive Oil
1 pinch of Sugar
1 pinch of Crushed Red Pepper Flakes

Bring a pot of water to a boil
Add 1tsp salt, 1tbsp vegetable oil and spaghetti in
Quick stir and cook until al dente

After draining the pasta, heat 2 tbsp extra virgin olive oil in the same pot at medium high heat
Add onion, red pepper flakes and ½ tsp salt, cook until almost tender
Add peppers and cook until warm
Add yellow curry powder and sugar, stir to combine
Add pasta and toss to coat
Add a splash of water to loosen up if necessary

Serve 4 people

TIPS
Yellow Curry Powder is available at the international asile.  It is spicy, but not hot.