Spicy-Sweet Thai Chili Pasta

• 8 ounces, weight Bow-tie (Farfalle) Pasta (or Gluten Free)
• 1 Tablespoon Olive Oil
• 3 cloves Garlic, Minced
• 2 stalks Celery, Diced
• 1 Small Orange Pepper, Seeded And Chopped Small
• 1 Small Red Pepper, Seeded And Chopped Small
• 1/2 cups Chopped Red Cabbage
• 4 stalks Green Onion, Chopped
• 3 Tablespoons Cilantro
• 3 Tablespoons Thai Chili Sauce
• 1- 1/2 Tablespoon Lime Juice
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Red Pepper Flakes (add More If Desired)

1. Boil pasta according to package directions.
2. Drain and rinse.
3. In a large skillet over medium-high heat, add olive oil and garlic.
4. Cook for 1 minute.
5. Add celery, orange pepper, red pepper, and red cabbage and cook 5 minutes, stirring occasionally.
6. Veggies should still be a little crisp.
7. Remove from heat and add green onions, cilantro, Thai chili sauce, lime juice, ginger and red pepper flakes.
8. Stir.
9. Add pasta and stir.
10. Serve immediately.
11. Note: If making ahead of time, do not add pasta into the sauce until right before serving.

pasta, olive oil, garlic, stalks celery, orange pepper, red pepper, red cabbage, stalks green onion, cilantro, chili sauce, lime juice, ground ginger, red pepper

Taken from tastykitchen.com/recipes/main-courses/spicy-sweet-thai-chili-pasta/ (may not work)