Veggie Green Curry with ZENB Penne Pasta

This low calorie, low fat, Veggie Green Curry recipe is a great way to enjoy your ZENB Penne Pasta. This flavorful dish provides a good source of vitamin A and C and is a great way to show off your cooking skills to your friends and family. Enjoy this flavorful ZENB Pasta dish!

• 12 ounces ZENB Yellow Pea Penne Pasta, uncooked
• 2 cups fresh basil leaves, plus additional for garnish
• 2-inch piece ginger, peeled, coarsely chopped
• 1 jalapeño pepper, seeded
• 1 tablespoon sambal oelek (Asian chili garlic paste)
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons kosher salt
• 1 tablespoons vegetable oil
• 1 green bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1 yellow onion, thinly sliced
• 1 can (13.5 ounces) light unsweetened coconut milk
• 6 cups loosely packed baby spinach
• 2 limes, zested, juiced

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Drain.

2.

Combine ginger, jalapeño, basil, chili paste, sugar and salt in work bowl of food processor. Process 45-60 seconds until smooth, scraping down sides as needed.

3.

Heat oil in large pot on medium-high heat. Add ginger mixture; cook 1 minute until paste begins to dry out and becomes fragrant. Add bell peppers and onions; cook 3-4 minutes until tender-crisp. Stir in coconut milk; bring mixture to a simmer. Add spinach; cover. Cook 3-5 minutes until spinach is wilted. Add pasta, lime zest and juice. Mix gently until well combined. Garnish with fresh basil before serving.