Curried Fettuccine and Vegetables
12 oz. Fettuccine, uncooked
1 tbsp. vegetable or peanut oil
1 small onion, peeled and diced fine
3 scallions, trimmed and thinly sliced
2 tsp. finely chopped garlic
1 jalapeño pepper, cored and finely chopped (optional)
(For a milder dish, remove the jalapeño seeds before chopping. For more spice, leave the seeds in.)
1 tbsp. curry powder
1 large, ripe tomato, cored and diced into 1/2-inch cubes (with liquid and seeds)
1 tbsp. soy sauce
2 cups vegetables, such as grated carrots, diced zucchini, broccoli florets, mushrooms and/or fresh/frozen peas
2 tbsp. honey
1/2 cup raisins
Prepare pasta according to package directions. While pasta is cooking, heat the oil in a medium skillet over medium heat. Add the onion, scallions, garlic and jalapeño pepper. Saute until the onion is wilted and begins to brown, about 4 minutes. Stir in the curry powder and cook for 1 minute. Add the tomato and soy sauce, reduce the heat to low and cook until the tomato begins to give off liquid. Stir in the vegetables and cook 3 to 5 minutes. Remove from heat.
Just before draining the pasta, stir 1/4 cup of the cooking liquid into the curry mixture. Return the skillet to low heat and cook until heated through.
Drain the pasta and return it to the pot. Add the curry mixture and stir well to coat the pasta with sauce. Add honey and raisins. Stir well. Serve at once, passing the lime wedges separately.